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Monday, August 21, 2017

Super Simple Roasted Salsa

Take those garden fresh veggies and turn them into a flavorful roasted salsa in just a matter of minutes.  It takes longer to char the veggies under the broiler than it does to do anything else! This is going to be a hit for sure!


     It's salsa season! Of course it's kind of always salsa season, but right now is garden fresh salsa season. If you have a garden, you likely have most of these ingredients in spades right now. If you aren't the gardening type, you likely can get them really fresh and affordably from a farm stand or neighbor who gardens.


     All you really need for delicious fresh salsa besides the produce is a food processor. But if you want to take it to the next level, you'll need a sheet pan too!

      You see, just a few minutes under the broiler will give those veggies a hint of char and give the salsa one more layer of flavor. It only adds a few minutes and very little effort more to the process and I think you'll appreciate the difference.


     If you don't have an extra 15 minutes to spare, no worries! Just skip the roasting part and throw the clean fresh veggies right in the food processor as they are. The results will still be delicious!

    If course we had to enjoy some of this salsa within a few minutes of it being made on some tortilla chips. Chips and salsa are one of life's simple pleasures we don't enjoy nearly often enough.  This salsa was also superb with our baked breakfast chimichangas and would be delicious in slow cooker salsa chicken.

     I made a bunch while I was at it and froze some to stir into chili this fall. I figured we have at least another month of produce from our garden, so I'll have plenty of chance to make another batch or two before it's all over.


       What are your favorite uses for salsa? I'd like to know now while I have basically unlimited access to fresh produce. I don't want to miss out on anything fabulous!


Yield: 3-4 cups of salsa

Super Simple Roasted Salsa

Take those garden fresh veggies and turn them into a flavorful roasted salsa in just a matter of minutes. It takes longer to char the veggies under the broiler than it does to do anything else (and you can skip that step if you really want to!) This is going to be a hit for sure!
prep time: 10 MINScook time: 10 MINStotal time: 20 mins

INGREDIENTS:


  • about 4 pounds of tomatoes
  • 1 onion
  • 1-2 jalapeno peppers (seeded and deribbed unless you like it hot!)
  • 2 tsp minced garlic
  • 1/2 tsp cumin
  • ~1/2 cup fresh cilantro, chopped
  • 1 T lime juice

INSTRUCTIONS


  1. Spray a rimmed baking sheet.
  2. Cut vegetables into half, or large chunks. Place on sheet pan and broil on high for 7-10 minutes or until the skins develop a nice char. Set aside to cool.
  3. Once most of the way back to room temperature, place vegetables in a food processor. Add cilantro, garlic, cumin and lime juice.
  4. Pulse the food processor until you reach your desired consistency and then adjust flavor as desired.
  5. Store in the refrigerator.
Created using The Recipes Generator





Shared at The Weekend Potluck

20 comments:

  1. There's nothing like the taste of fresh salsa!! This recipe looks easy and scrumptious!! Happy Eclipse Day gorgeous lady!!

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    1. It is so easy and really flavorful! I hope you got a great view of the eclipse!

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  2. Can't be more simple than that! Yummy!

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    1. It really doesn't get much easier! Thanks!

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  3. Love fresh salsa but I have never roasted my veggies before to make it. I'll have to try that soon!

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  4. I've been known to eat salsa with a spoon. But I'll put it on pretty much anything :). I'm loving the idea of roasting the veggies first! This sounds awesome, Carlee!

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    1. My little guy was eating salsa with a spoon the other night! This batch was a bit spicy for him as those two jalepenos packed a punch, but he loves a milder salsa.

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  5. I am sure the broiled vegetables add an amazing smoky flavor to the salsa!! Definitely trying this tip next time! Thanks for sharing Carlee :)

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    1. Thanks, Deepika. I hope you love it!

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  6. I love love love salsa! This looks delish and I like the bit of cumin in there. I like to use salsa as a base for some spicy gazpacho, in my Slow Cooker Mexican Honey Lime Chicken. I have a feeling we'll be making a lot of Salsa, too. When I left SD two weeks ago, there were about 65 ripe tomatoes...who knows how many will be there when I get back!!

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    1. Oh my, you are going to be swimming in them! Luckily tomatoes are so versatile and salsa is a great way to use some up!

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  7. You are right - it is always salsa season, but yes it is fresh salsa season right now and I do have fresh tomatoes and jalapeno peppers. Thank you for sharing this wonderful recipe.

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    1. You're more than half way there already then! Thanks, Amy!

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  8. I have been wanting to try a simple salsa like this for a long time! Thanks for the reminder, I think I have all the ingredients!

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    1. Perfect! I love it when all of the pieces just come together like that!

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  9. Hi Carlee, unfortunately my tomato plants didn't survive the heatwave, it went on for too long, but there are still plenty of fresh. local tomatoes around. I quite like the sound of using this salsa to cook chicken in the slow cooker.

    xx

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    1. Poor tomato plants! I am loving the salsa chicken idea too. I haven't made a batch in a while and it doesn't get easier than throwing it all in a slow cooker!

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  10. Strange tomato crop for us this year, but if I ever get any, I am making this. I would love to pull this out of the freezer in the middle of the winter. Yum!

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    1. We have had a lull in ripe tomatoes for a week or two now, but they came on strong before that and we have another bunch getting ready to ripen now. Fingers crossed for you!

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Thank you so much for taking the time to read and comment. I love reading your ideas!