End-Of-Summer Roasted Salsa

IMG_2195Here’s another non-recipe for super easy, super delicious summer salsa. I have all these ingredients growing in my garden so it’s a great way to use up piles of my bounty. You can change any amounts or throw in other veggies depending on what you have on hand. If your garden is looking a little empty of these ingredients, all these items are in season for a few more weeks so you can pick them up at your farmers’ market or local supermarket at good prices.

End-Of-Summer Roasted Salsa

Possible Ingredients (use whatever salsa-type veggies you have on hand)

  • Tomatoes
  • Tomatillos
  • Onion
  • Garlic
  • Cilantro (I like lots and lots)
  • Jalapenos
  • Bell peppers

Turn your oven to broil (high). Lay vegetables (except cilantro) on lightly greased cookie sheet and broil until just blackened  and soft but not burned, approx. 10-15 minutes. Throw all veggies plus big handfuls of cilantro into food processor or blender and process to your preferred consistency. (I like mine fairly smooth but some people prefer chunkier salsa.)  Add a pinch of salt and voila, you have delicious salsa.

The trick with this recipe is the roasting. Everyone will ask what your secret ingredient is. Many salsas made with raw ingredients are too acidy or bitey, especially if the onions are strong. Roasting mellows out all the flavors and condenses the sweetness for a more intense salsa.


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