Roasted Veggie Salsa

Name: Roasted Veggie Salsa
Ingredients: 4 large ripe tomatoes, cut into thin slices, seeds removed; 1/2 purple onion, diced; 1 red bell pepper, diced; 1 yellow pepper, diced; 4 green chiles, diced, seeds removed; 4 ears corn boiled, kernals cut off; 4 cloves garlic, peeled and diced; 2 cans black beans, drained and rinsed; 1 12 oz. can tomato sauce; 1 6 oz. can tomato paste; Vinegar; Lime juice; Red pepper

13 ingredients

1 steps

Ingredients

4 large ripe tomatoes, cut into thin slices, seeds removed
1/2 purple onion, diced
1 red bell pepper, diced
1 yellow pepper, diced
4 green chiles, diced, seeds removed
4 ears corn boiled, kernals cut off
4 cloves garlic, peeled and diced
2 cans black beans, drained and rinsed
1 12 oz. can tomato sauce
1 6 oz. can tomato paste
Vinegar
Lime juice
Red pepper

Directions

1

{"0":"Turn oven on to Broil.","1":"Cover a 13x9 inch baking pan with foil and coat the foil with olive oil spray.","2":"Toss first seven ingredients with with olive oil and spread evenly throughout the pan.","3":"Broil for several minutes - just long enough to roast but not char the outside.","4":"Mix roasted vegetables with black beans, tomato sauce, and tomato paste.","5":"Season with vinegar, lime juice, and red pepper to taste.","7":"Serve with tortilla chips, pita bread, or warm crusty sourdough bread."}