Roasted Pepper Salsa

2 cans stewed tomatoes

1 large green pepper

2 slices yellow onion - chopped

juice of 1/2 lemon

1 Tbs sesame seeds

1 tsp ground coriander

1 tsp cumin

2 Tbs fresh cilantro

salt and pepper

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• Open tomatoes into a large bowl
• Add lemon juice
• Add onion, seeds, cilantro, cumin, and coriander
• Roast pepper in oven (400 for 30min) then cool
• Peel off skin and chop up, then add to bowl
• Let sit in fridge for 2-3hrs

NOTE: Serve with sourdough bread