Presenter: Becky

Introduction:

After a long week of work, one of our favorite things to do is go out to a Mexican restaurant and have a great drink, good company, and delicious food! We LOVE the salsa you get out so much better than the salsa you buy in the jar at the grocery store.  With a two year old, it is not always easy to sit and relax with a margarita and a basket of chips and salsa. Alas, I had to make a version of salsa at home that we would like just as much as the kind we eat at a Mexican restaurant. 

Resources:

Procurements:

  • 3 vine ripened tomatoes, cut in half
  • 8-10 Campari or Roma tomatoes, cut in half
  • One small red onion, sliced
  • 1 jalapeno 
  • 2-3 large garlic cloves (more or less depending on your taste), peeled
  • 1/4 c. olive oil
  • 3/4 c. cilantro, roughly chopped
  • 1 lime, juiced
  • Salt and pepper to taste

Operating Procedures:

Preheat oven to 450 degrees. Wash and dry all vegetables.  Put tomatoes, sliced red onion, and jalapeno in a large mixing bowl, and mix with olive oil.  Pour out vegetables onto rimmed baking sheet.  Cook in oven for 15 minutes.  After 15 minutes, place the garlic on the baking sheet and bake another 10-15 minutes. You want the vegetables to look a dark roasted colored, with some black spots. Take out of oven and cool enough to handle.  Put vegetables in a food processor, along with cilantro, lime juice, and salt and pepper.  Pulse 5-10 times, to desired consistency. Put salsa into a container and chill for at least 4 hours, but over night is better so that the flavors meld together.

Final 1

Proposals:

In addition to just eating this salsa with your favorite chips, I suggest the following:

  • As a topping in any of your favorite Mexican dishes, such as tacos, enchiladas, or fajitas.
  • Mix it with mashed avocado for a salsa guacamole.

Closing Remarks:

When roasting the vegetables, I found that cooking times can vary based on individual ovens.  Keep an eye on the vegetables and adjust your cooking time as necessary.  A friend even told me she switched her oven to broil for the last few minutes because her oven didn’t get the vegetables as dark as she wanted.  If you like a chunkier salsa, you can also mash the vegetables with a potato masher or even an immersion blender.  I hope you enjoy this roasted vegetable salsa!!

Roasted Vegetable Salsa
Oven roasted vegetables blended into a delicious fresh salsa.
Write a review
Print
Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 3 vine ripened tomatoes, cut in half
  2. 8-10 Campari or Roma tomatoes, cut in half
  3. 1 small red onion, sliced
  4. 2-3 garlic cloves, peeled
  5. 1/4 c. olive oil
  6. 3/4 c. cilantro, roughly chopped
  7. 1 lime, juiced
  8. Salt and pepper to taste
Instructions
  1. Preheat oven to 450 degrees.
  2. Wash and dry all vegetables.
  3. Put tomatoes, sliced red onion, and jalapeno in a large mixing bowl, and mix with olive oil.
  4. Pour out vegetables onto rimmed baking sheet.
  5. Cook in oven for 15 minutes.
  6. After 15 minutes, place the garlic on the baking sheet and bake another 10-15 minutes. You want the vegetables to look a dark roasted colored, with some black spots.
  7. Take out of oven and cool enough to handle.
  8. Put vegetables in a food processor, along with cilantro, lime juice, and salt and pepper.
  9. Pulse 5-10 times, to desired consistency.
  10. Put salsa into a container and chill for at least 4 hours, but over night is better so that the flavors meld together.
Five to Nine Creations http://www.fivetoninecreations.com/
Facebooktwitterpinterestmail