Roasted Vegetable Salsa
|Red onion||1 Medium, peeled and halved crosswise|
|Red bell pepper||1 , quartered and seeded|
|Green bell pepper||1 , quartered and seeded|
|Jalapeno chilies||2 , halved and seeded|
|Olive oil||2 Tablespoon|
|Tomatoes||2 Large, seeded and chopped|
|Chili powder||1 Teaspoon|
|Ground cumin||1⁄8 Teaspoon|
|Fresh lime juice||1 Tablespoon|
|Tortilla chips||1 Cup (16 tbs)|
Brush onion, bell peppers and jalapenos with the olive oil.
Place in the basket and rotate for 15 to 20 minutes or until vegetables are tender.
Remove vegetables from basket and coarsely chop.
Toss chopped vegetables with tomatoes, chili powder, cumin, lime juice and salt to taste.
Let stand at room temperature for 30 minutes before serving with chips for dipping.