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Heat oven or grill to medium high heat (if oven, 425 degrees). Prepare all veggies and lay them on aluminum foil (on top of baking tray, if you're worried about juice dripping from tomatoes). Cook undisturbed for 10-15 minutes until veggies are starting to brown.
Remove from heat and let cool for 2-3 minutes. Add all veggies and remaining ingredients, sugar through cilantro, to bowl of food processor and process until you reach ideal salsa consistency (some like it chunkier than others). Season to taste and chill for 20-30 minutes before serving.
NOTES, TIPS, TRICKS, HINTS, ETC:
Quarter your vegetables and throw them on the grill or in the oven until roasted (10-15 min). Toss everything in a food processor and blend away! For some smokey flavor, add in a bit of chipotle pepper or smoked paprika. You can also add some fruit to brighten it up. Mango and pineapple are both great. Simply cut them up and roast with the veggies.
This recipe has the following nutrient totals:
Protein 1.49 g
Carbohydrates 13.6 g
Iron 0.35 mg
Fiber 1.72 g
Calcium 19.5 mg
(plus many more nutrients)
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