1. *Note: Use a variety of bell pepper colors for extra splash: red, orange, yellow, purple, variegated, etc. 2. Preheat oven to 375 degrees. 3. Place the tomatoes, bell peppers, onions, garlic and the whole jalapeno in a roasting pan. Roast approximately 25 minutes, turning occasionally to roast evenly and vegetables have started to char around the edges. 4. Set vegetables aside to cool. 5. Once cool, cut the tomatoes in half lengthwise. 6. Remove the skin, stem, seeds and membrane from the bell peppers and dice. 7. Remove skin from the onions and garlic. Dice the onions and mince the garlic. 8. Remove skin from the jalapeno. Remove stem, seeds and devein. (For a hotter version, do not remove the seeds or membrane.). 9. Transfer vegetables to a bowl. 10. Stir in the remaining ingredients except for the pineapple sage blossoms. 11. Just before serving, garnish salsa with the pineapple sage blossoms. 12. Serve with chips. 13. Serve salsa at room temperature. 14. Yield is estimated. ---------------------------------------------------------------------------
Nutrition
Ingredients
