Roasted Vegetable Salsa
For some reason, I have been dying to "jar" things. Probably just another one of my many whims. But at least I accomplished this whim, even if I've only done two jars so far. Hey, it's start!
The good thing about salsas is, you can pretty much put anything in it, and experiment so many different ways. For this Roasted Vegetable Salsa, I used tomatoes, onions, peppers, and jalapenos. Normal tomato salsa ingredients. It's really easy, so enjoy!
What You'll Need:
2 large tomatoes
1 medium red pepper
1 medium white onion
1 full bulb of garlic
1 jalapeno (ribbed and seeded for mild taste)
1/4 cup of cilantro
Juice of 3 large limes
EVOO, S&P, Cumin
Start by giving the first five ingredients a rough chop.
(You don't have to cut them uniformly, because you will be processing them later!)
Spread them on a baking sheet with a generous helping of EVOO and salt and pepper.
Combine with your hands so everything is coated with the oil
Roast in a 425-degree oven for 30-40 minutes, under veggies are charred.
In a food processor, put the cilantro, followed by the roasted ingredients.
Turn on high speed, and stream in the lime juice and a bit more EVOO
Finish with the cumin, salt and pepper to taste!
(For the record, this was still hot when I finished with it, and it didn't taste that great. After I refrigerated it overnight, let the flavors combine, and let it chill, it tasted much better!)