Friday, May 26, 2017

Roasted Tomato Pepper Salsa


I always have a difficult time with most store-bought salsas, because they tend to add a lot of ingredients that aren't necessary -- such as high fructose corn syrup and other forms of sugar. I prefer to make my own.

With summer on its way in most parts of the northern hemisphere, here is a good salsa to try. Not only is it good for snacking with tortilla chips, but I like to use it with fish, and even my morning scrambled eggs!

Roasted Tomato Pepper Salsa

Note: This recipe requires a blender.

3 medium tomatoes
2 red peppers
1 medium red onion
1/2 cup fresh cilantro leaves
1/4 tsp. garlic powder
1 tsp. salt
5 slices pickled jalapeno
100 ml. water (approx. 1/3 to 1/2 cup to taste)


1. Move wire rack in oven up to the broiling level. Preheat oven to 450 degrees Fahrenheit (approx. 250 degrees Celsius).

2. Halve the tomatoes and cut the onion into slices. Place onto foil covered baking sheet.

3. Remove the stem and seeds from the red peppers and cut into large chunks. Place skin side up on foil with the tomatoes and onions.

4. Roast vegetables until skin on tomatoes and peppers begins to char.

5. Remove vegetables from oven and allow to cool to room temperature.

6. Get out your blender.

7. Place cooled vegetables into blender and add the garlic powder, salt, jalapeno slices, water, and 2/3 of the cilantro leaves. Blend until smooth.

8. Pour salsa into a bowl and stir in the remaining cilantro leaves.

9. Serve with salted tortilla chips (check to confirm they contain no milk or soy ingredients).

10. Enjoy!



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