Dip

Fiery Roasted Red Salsa

59
6
4 plum tomatoes, halved
1/2 small red onion, quartered
2 long red chili peppers, halved lengthwise
2 tbsp olive oil
1/4 tsp salt
1 garlic clove
1 tsp red-wine vinegar
Preheat oven to 400F. Toss tomatoes, red onion and chili peppers with oil and salt on a large rimmed baking sheet. Bake in centre of oven until vegetables are golden brown, stirring halfway through, about 25 min. Set aside to cool slightly. Whirl garlic in a food processor until finely chopped. Add roasted vegetables and vinegar. Whirl until puréed. Serve with tortilla chips.
Nutritions

Calories
68

Sodium
104mg
4% DV

Fat
4g
7% DV

Protein
1g
2% DV

Carbs
6g
2% DV

Fiber
1g
5% DV