Roasted Pepper and Cherry Tomato Salsa

Sauces, Vegetarian, <21g carb, <151 cal,

Per Serving Roasted Pepper and Cherry Tomato Salsa
Makes: 28 (3.5 cups total)
Serving Size: 2 Tbsp.
Calories	10
Fat	0	g
Saturated Fat	0.1	g
Trans Fat	0	g
Carbohydrate	2	g
Fiber	0	g
Sugars	1	g
Cholesterol	0	mg
Sodium	0 mg (without added salt)
Protein	0	g

Ingredients

2	med.	red peppers
1	med.	yellow pepper
1/2	cup	diced cherry tomatoes
1/2		jalapeño pepper, seeded and minced
1/2		red onion, minced
2		garlic cloves, minced
2	Tbsp.	red wine vinegar or fresh lime juice
2	Tbsp.	minced cilantro
2	tsp.	olive oil
1	tsp.	chili powder
		Salt and pepper to taste

Place the whole red and yellow peppers directly on an open stove flame. With long-handled tongs, keep turning the peppers until most of the skin has blackened. Place the peppers in a bowl and cover with plastic wrap. Set aside to cool.
Alternative method 1: Cut the peppers in half, and remove the seeds and white membrane. Place the peppers, skin side up, under an oven broiler, about 4 to 5 inches from the heat source. Broil the peppers until they are blackened. Place the peppers in a bowl, and cool as above.
Alternative method 2: Cook the whole peppers on an outdoor charcoal or gas grill. Place the peppers directly on a grill rack that has been coated with nonstick cooking spray. Set the heat to medium high. Cover the grill. Using long-handled tongs, keep checking the peppers by turning them to make sure all sides have blackened. Cool as above.
Once the peppers have cooled enough that they can be handled, remove them from the bowl. Peel off the charred skin with your fingers, using a paper towel for assistance. Don't worry about removing every bit of skin.
Discard the seeds and chop the peppers into a medium dice. Add them to a medium bowl. Add the remaining ingredients, cover, and let sit for about 1 hour.