Roasted Veggie Salsa
Well today is the big day. All of my students start school! I made it through workshop week and actually, it was one of the best ones I have had in my 6 years as a teacher. The first days of school are always chaotic, crazy, and never go quite how you want. The good news is that we will all get through it…teachers and students. Before we know it another school year will have come and gone.
And of course just as teacher life is getting crazy I am getting more produce than I can even keep up with. My mom is some sort of tomato whisperer this year…which means I have to keep figuring out to do with all of these tomatoes!
Usually when I get a bunch of tomatoes I just blanch, peel, and freeze them. Then I use the tomatoes all winter to make homemade tomato soup, add to chili, or make sauce with. These are great ways to make sure all of the homegrown tomatoes don’t go to waste, but it is nice to enjoy them fresh too! I just can’t eat all of them fast enough. My tip…if you want to eat a bunch of tomatoes really fast, make salsa! Chips, nachos, tacos…yum! This isn’t just any old blend it up and toss in the fridge salsa either.
All the veggies get roasted to make this salsa. It gives everything such great flavor. The roasted garlic really stands out, but the roasting process also takes away some of the acidity of the tomatoes.
This salsa is really easy to make and one pan of roasted veggies makes over 4 cups of salsa!
You just seed the peppers and take off any black skin, peel the garlic, add fresh cilantro, lime, and some seasoning and then puree in the food processor.
All that’s left to do is grab the chips!
I just have to mention this adorable little bowl. Yet another bridal shower gift! This one is from my friend Jane. So cute! 🙂 I think she knows me!
- 3-4 cloves of garlic, skin on
- 1 medium to large white onion, quartered and skin removed
- 4 medium to large tomatoes, core removed and cut into wedges (I used a combination of red and yellow)
- 1 whole jalapeno pepper
- 1 whole poblano pepper
- ½ cup cilantro
- juice of 1 lime
- 1 tbsp honey
- ½ tsp ground cumin
- ¼ tsp salt + salt and pepper to taste for roasting veggies
- Preheat oven to 400 degrees.
- Lightly coat a sheet tray with cooking spray.
- Arrange the veggies on the tray.
- Drizzle with olive oil and season with salt and pepper to taste.
- Roast for 30 minutes.
- Remove from oven and let cool,
- When cool, add tomatoes and onions to the food processor.
- Remove garlic from skin and add to food processor.
- Remove the stem and seeds from the jalapeno, cut into large chunks, and add to the food processor.
- Scrape any blackened skin off of the poblano. Remove stem and seeds. Cut into large chunks and add to the food processor.
- Squeeze the juice of 1 lime into the food processor.
- Add honey, cilantro, cumin, and salt.
- Process on high for 30 - 60 seconds until it is the consistency you prefer.