Roasted Vegetables and Avocado Salsa

This salsa is so easy to make and extremely delicious and flavorful. You can eat it with tortilla chips, top fish with it, wrap it in a burrito with some Spanish rice. The sky’s the limit.

Roasted Vegetables and Avocado Salsa
Here are the Ingredients:
  • 3 medium ripe tomatoes, halved
  • 2 poblano peppers, halved lengthwise
  • 2 corn on the cob, kernels removed
  • 1/4 cup cilantro, chopped
  • 2 green onions, diced
  • 15 oz can black bean, drained and rinsed
  • 1 large ripe avocado, peeled and diced
  • 1 large lime, juiced 1/4 saved to pour on last
  • 1 garlic clove, finely minced
  • 2 tablespoons avocado oil, olive oil is fine too
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cumin
Preheat oven at 500 degrees
Place tomatoes, peppers, and corn on a nonstick baking sheet and bake for 20 minutes. Place tomatoes and peppers in an airtight container or plastic baggy and let steam for at least ten minutes to loosen skins to be peeled and removed. Dice the peppers, tomatoes, and place in a large bowl with corn kernels. Add all ingredients except avocado and toss together until well coated. Add avocado and remaining lime juice and gently combine as not to bruise or smash the avocado. Enjoy!

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