ROASTED VEGGIE SALSA

ROASTED VEGGIE SALSA image

Yield 10

Number Of Ingredients 13

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

Steps:

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