A couple of months ago I tried some roasted salsa and LOVED it, so I tried to make my own. It didn’t turn out much like the original, but it was still really yummy! I used tomatoes and peppers from our garden.
I lost the “recipe” that I made up, but here’s what I can remember.
4 cups fresh tomatoes, chopped (we had cherry tomatoes, so I mostly quartered them)
1 medium onion, chopped
1 green bell pepper, sliced (Sweet peppers would be good too)
1 (4-oz.) can diced green chilies
2 jalepeno peppers, seeded and finely diced
1 tsp. salt
1 tsp. cumin (or more…I love cumin)
1 tsp. onion powder
2 T. vinegar
¼ tsp. pepper
Garlic, to taste
Dried oregano, optional
Dried cilantro, optional
Preheat oven to 450 degrees. Place vegetables in a greased sheet pan and roast, stirring frequently, until vegetables are tender and/or some of the juices have cooked away. (Really, I’m not sure how long it took…quite a while, though.) When the vegetables are cooked, transfer them to a food processor/blender and process until desired consistency.
Yield: 2 1/2 cups
I’m not usually a big salsa person, but I REALLY liked this one. If you have some time, it’s definitely worth the effort!