Earlier this summer when my Mom was in town, we decided to try making summer roasted salsa. It was absolutely delicious, and since then I have been making it quite often. I just don’t get sick of it—it’s great over chicken, with tortilla chips and even as a salad “dressing.”
At our local farmer’s market, I picked up anything that sounded like salsa:
:: Yellow, orange + red peppers
:: Jalapeno pepper
:: Roma tomatoes
:: Olive oil
Here’s what we did:
Set aside the cilantro, lime and salt until after roasting. De-seed and chunk the peppers and tomatoes. Peel and slice the onion and garlic. Line up the peppers, tomatoes and onion on a foil-lined baking sheet. Stuff the garlic inside the tomatoes to help infuse the tomatoes with extra flavor. Lightly drizzle olive oil over everything on the baking sheet.
Broil on high until everything looks roasted. (I roasted ours for about 10-15 minutes.) Remove from oven and set aside to cool to room temperature.
Put roasted vegetables and cilantro in blender, and blend until desired consistency. Add lime juice and salt to taste. Refrigerate until ready to serve.
This last go-around I roasted fresh pineapple to blend with the vegetables. Although the salsa was a bit more runny, it was divine and the pineapple added a sweet taste!