Roasted Salsa

Roasted Salsa

I have been missing chips and salsa lately. I love making fermented salsa, but you can’t buy cilantro in our city and my plant isn’t really producing much right now.

loner cilantro

So how do you make salsa taste good without a key ingredient? Roast it. Anything is better roasted. The oven makes nuts nuttier, chicken crispier and veggies sweeter. Seriously. A roasted tomato will kick a regular tomato’s butt any day. I’ve started throwing them in any time there is extra oven space and saving them in jars in the freezer for the day I can throw them into a soup or something and let them work their magic.

Roasted Tomatoes Garlic
For this recipe, I roast not only the tomatoes but the peppers, onions and garlic as well. Then I blend it all together with some spices and herbs and ta-da! Roasted salsa.

roasted veggies

Roasted Salsa

ingredients:

 

(double for a bigger batch)
2 lbs tomatoes
3 bell peppers (the more colorful the better)
2 bulbs of garlic
2 medium onions
1-2 spicy peppers (if you like it that way, serano or jalapenos would work)

1 tsp paprika
1 tsp cumin
1 tsp oregano
2 TB lemon or lime juice
salt and pepper to taste

How To:

1. Preheat oven to 350′
2. Wash veggies. Cut tomatoes and peppers in half, remove seeds from peppers. Peel skin off onions. Place everything on a baking tray.
3. Peel off outermost skin from garlic, wrap in foil, place on baking tray.
4. Put everything in the oven and roast until soft and brown around the edges (about one hour)
5. Pull out and let cool.
6. Peel off skin from tomatoes, garlic and peppers.
7. Using a food processor or blender, blend everything to desired consistency. Start with the onions, add peppers, garlic and then tomatoes.
8. Add lemon juice and spices.

Enjoy!

Onions and Peppers blended
Blend it up!
All blended

I served it with THESE amazing chips.
 
 
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