Tuesday, July 23, 2013

Roasted Vegetable Salsa

I came into a large bounty of fresh vegetables this week, and started brainstorming all of the foods that I can make with them before they go bad. I settled on salsa because it's delicious, easy to share, and uses a ton of veggies! This recipe makes two jars' worth. Enjoy!

Prep Time: 20 minutes
Cook Time: 20 minutes

Four (4) cups of cherry tomatoes
One (1) jalapeno
Two (2) cloves of garlic
Two (2) peppers -- I used purple peppers from the farmer's market
One (1) small onion -- I used a white onion, because that is what I had on hand, but you can use red onion as well
Handful of parsley -- I wanted to use cilantro, but didn't have any; the parsley adds a nice flavor, though
1/2 tablespoon of taco seasoning
1/2 teaspoon of ground cinnamon
Lime to taste
Pepper to taste

Preheat your oven to 400F degrees.
Slice 2 cups of the cherry tomatoes in half, slice the jalapeno and pepper in quarters, and separate your garlic cloves.

Isn't this purple pepper a beaut?!

Place all of these on a foiled baking sheet, drizzle with olive oil and roast for 20 minutes.
While your veggies are roasting, dice your parsley, and chop your onion.
Toss them in a food processor and process until they become finely chopped.
Once your veggies are roasted, toss the garlic, jalapeno and pepper in the processor and pulse for a few seconds.

Finally, add in the roasted tomatoes and your additional two cups of raw tomatoes. Let pulse for a few seconds until you get your desired consistency.
Spoon your salsa into a large bowl with your seasoning, cinnamon, lime, and pepper. Continue to season until it is to your liking.
Place in a sealed container and refrigerate. It will last about one week.