Homemade Roasted Red Salsa

2014-07-16
  • Yield : 2 cups
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 25m

Homemade salsa really is as simple as it gets. Quarter your vegetables and throw them on the grill or in the oven until roasted (10-15 min). Toss everything in a food processor and blend away! Sooo much better than store bought, and much, much cheaper too! For some smokey flavor I like to add in a bit of chipotle pepper or smoked paprika. You can also add some fruit to brighten it up. Mango and pineapple are both great. Simply cut them up and roast with the veggies.

Ingredients

  • 1/2 medium yellow onion, cut into quarters
  • 4 ripe roma tomatoes, halved
  • 1 jalapeno (or chipotle) pepper, halved (seeds removed if you like a mild salsa)
  • 3 cloves of garlic, peeled
  • 1 Tbsp brown sugar (or agave or maple syrup)
  • 1/2 tsp salt
  • 1 tsp apple cider vinegar (or white vinegar or lime juice)
  • 1/4 cup fresh cilantro, coarsely chopped

Method

Step 1

Heat oven or grill to medium high heat (if oven, 425 degrees). Prepare all veggies and lay them on aluminum foil (on top of baking tray, if you're worried about juice dripping from tomatoes). Cook undisturbed for 10-15 minutes until veggies are starting to brown.

Step 2

Remove from heat and let cool for 2-3 minutes. Add all veggies and remaining ingredients, sugar through cilantro, to bowl of food processor and process until you reach ideal salsa consistency (some like it chunkier than others). Season to taste and chill for 20-30 minutes before serving. Enjoy!

 

Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone. fireandearthkitchen.com

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