Roasted Garden Salsa

I blogged about this recipe many years ago. It has been a favorite of our family's, so I thought with tomato season upon us, I'd share it again!

Roasted Garden Salsa
6 medium tomatoes (plus a few cherry tomatoes from the garden)
4-5 tomatillos
4 garlic cloves (unpeeled)
2 jalepenõ peppers
1 red bell pepper
1 medium white onion (quartered)
Spread ingredients on a foil lined baking pan. Spray with cooking oil and toss to lightly coat.

Roast at 350* for 45 minutes to give the veggies a deep, rich flavor
Finish with a 4-5 minute broil... Watch carefully, remove when veggies start to get slightly charbroiled.
Let cool about 15 minutes.
  Peel & core tomatoes. Set aside in a colander to let juices & seeds drain into sink (or save juice for other recipes)
  Peel garlic by cutting off the end and just popping it out of the skin.
  Peel red pepper. Remove stem, spine, and seeds.
  Cut jalepenõ peppers in half lengthwise. Remove spine and seeds. (may want to wear gloves if you are sensitive)





Place all roasted ingredients in a cuisinart.
Add the following ingredients to the cuisinart:
3/4 cup fresh cilantro
1 tablespoon honey
1  1/2 tsp salt
1 tablespoon lime juice

Pulse until desired consistency.
 Enjoy!

xo, Emily

5 comments:

  1. You are on a roll with the good recipes! Can't wait to try this one too!

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    Replies
    1. It's rainy and chilly out... Perfect combination for hunger! ;) xo

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  2. This looks absolutely delicious, Emily! My husband makes a good salsa, too, but the addition of honey is something I never would have thought of...yum!

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  3. Emily…. it was great meeting you at Haven! Hope your week is off to a super start! Blessings…..

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