Roasted Pepper Salsa

I've been wanting to make my own salsa for awhile, and rather than go the traditional tomato route, I decided to make sweet peppers the primary ingredient.  I bought a huge bag of mini sweet peppers at Costco, and roasted them with a bit of olive oil...so delicious!  Next time I do this, I will also roaste the tomato and jalapenos myself, but for those of you who want a quick option for a healthy appetizer, the canned varieties are perfectly delicious.

Ingredients:

• 1.5 lb. bag of Mini Sweet Peppers
• 2 tbsp. and 2 tsp. Extra Virgin Olive Oil, divided
• 1, 28 oz. can Diced Tomatoes (low sodium variety), drained and rinsed
• 1, 4 oz. can Diced Chilies, drained and rinsed
• 1/2 c. Balsamic Vinegar
• Spices to taste - black pepper, cilantro, garlic powder, NuSalt

Instructions:

Rinse the peppers thoroughly and allow to dry

Place peppers in a ziplock bag and toss with 2 tsp. olive oil

Spread peppers out on baking sheet covered with foil and sprayed with cooking spray.  Bake at 400 degrees for ~20 minutes, turning after 10 minutes.  Cook time may vary based on the size of the pepper, so check for softness

Whlie the peppers are roasting, put the diced tomatoes and chilies in a large bowl

Allow the peppers to cool before handling them

Roughly dice the peppers, removing all seeds

Add to the large bowl

add the vinegar, remaining olive oil, and spices, and stire to combine

Enjoy with pretzel crisps, veggies, tortilla chips, on top of chicken, etc.