• Cooking Time:
  • Servings:
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  • 2 medium tomatoes
  • 1 small yellow onion
  • 1 small red onion
  • 1 green bell pepper
  • 1 yellow bell pepper
  • 1 small can (4 oz?) tomato sauce
  • 1 fresh jalapeno pepper
  • 4 Tbsp cider vinegar
  • chopped fresh cilantro
  • dash of garlic powder


  • Remove stems, seeds and white "ribs" from bell peppers. Cut the peppers into 1-inch wide strips. Place strips skin side up on a cookie tray. Broil until skins turn brown and bubble away from the pepper flesh. Let the peppers cool uncovered.
  • While the peppers cool, chop the rest of the vegetables, discarding the tomato seeds (they make the salsa gritty & watery). Mix the chopped vegetables, tomato sauce, vinegar, cilantro, and garlic powder in a big bowl.
  • With your fingernails or a small sharp knife, remove the skin from the roasted pepper strips. Chop the pepper strips and add them to the salsa.

Categories: Salsa 
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