Kim's Roasted Veggie Salsa

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 10
• 12 plum tomatoes
• 6 ounces frozen corn
• 1 green pepper
• 1 yellow pepper
• 1 red pepper
• 1 cubanelle pepper (for milder salsa) or 1 jalapeno pepper (for hotter salsa)
• 1 carrot
• 1 red onion
• 4 cloves garlic
• 1/2 cup fresh cilantro
• 1 lime
• 12 ounces tomato puree
• 3 -4 tablespoons extra virgin olive oil
• 1/2 teaspoon sugar (optional)

Recipe

• 1 preheat oven to 350 degrees.
• 2 slice all peppers in quarters and remove seeds.
• 3 place on baking sheet.
• 4 slice onion in quarters, leaving skin on.
• 5 place on baking sheet.
• 6 place garlic cloves on baking sheet, leaving skin on.
• 7 brush all vegetables on baking sheet with extra virgin olive oil.
• 8 in small casserole dish, pour 1/2 package of frozen corn and brush with olive oil.
• 9 place baking sheet on lower rack of oven and casserole dish on top rack.
• 10 bake at 350 degrees for 30 minutes.
• 11 then broil for another 5-10 minutes until vegetables start to char on the outside.
• 12 remove and let cool.
• 13 while veggies are roasting, remove seeds and pulp from tomatoes.
• 14 dice and place in large bowl.
• 15 in same bowl, grate carrot.
• 16 chop cilantro and add to bowl.
• 17 squeeze juice of 1 lime over tomato mixture.
• 18 add sugar and mix.
• 19 when roasted vegetables have cooled, chop and add to tomato mixture, removing skins from garlic and onion.
• 20 mix in 3/4 can of tomato puree (give or take, depending on how saucy you prefer your salsa).
• 21 serve with tortilla chips immediately or refrigerate and serve chilled.
• 22 enjoy!