Roasted Vegetable Salsa Recipe
Why buy jarred salsa when making your own is so easy? This is a mild and flavorful salsa recipe perfect for those who find fiery fare a tad too harsh. Try it with some crispy Brown Rice Tortilla Chips.
Roasted Vegetable Salsa
This mild salsa is delicious on grilled fish- or grilled anything, for that matter. And did I mention it's gluten/soy/citrus/milk/egg/nut/sugar free? And if you love more heat, Dear Reader, simply add it in. Or try my spicier Roasted Tomato Salsa. Keep your taste buds happy.
Combine in a bowl and toss:
1 pint (2 cups) of baby plum/grape tomatoes, halved
1 red pepper, cored, seeded, cut into thick strips
1 red or sweet onion, peeled, cut into chunks
5-6 garlic cloves
Extra virgin olive oil, as needed
Sea salt, to taste
You'll also need:
3/4 cup corn kernels
1 14-oz can Fire Roasted Diced Tomatoes with Green Chiles- I use Muir Glen
1-2 tablespoons balsamic vinegar, to taste
1/2 teaspoon ground cumin
A squeeze of agave syrup, to taste
2 tablespoons chopped fresh cilantro
Preheat the oven to 425 degrees F.
Arrange the tossed veggies on a baking sheet in a single layer, leaving some room for the corn; add the corn to the baking sheet in one section (you'll see why in a minute).
Roast the veggies in the top third of the oven until the veggies get tender and edges get nicely browned- anywhere from 30 to 45 minutes. If you have a grill [I don't have one yet- can you believe it?] you could grill your veggies instead of roasting (how tasty would that be?).
Spoon the roasted veggies- sans the corn- into a food processor bowl; add the canned tomatoes, balsamic vinegar, cumin and a drizzle of agave. Cover and pulse a few times to achieve the consistency and texture you prefer. Don't puree it- keep some texture.
Pour the salsa into a storage container; stir in the roasted corn and cilantro. Taste test and adjust the seasoning to your liking.
Cover and chill for at least an hour to allow the flavors to co-mingle. Co-mingling is good.
Serving Ideas:
Serve as a dip with tortilla chips or yummy Brown Rice Chips.
Serve as a condiment with grilled fish, chicken, rice, enchiladas, tacos, you name it.
Serve as a fresh uncooked sauce for pasta or polenta.
8 comments:
Looking so yummy! Salsa is the best.
:)
Glad those boys know how to cheer you up!
Oh this looks absolutely amazing and I can imagine it's great for barbeques! Will add the stuff to this week's grocery list :-)
I'd love to try this on grilled fish. Glad you had a good time with your friends!
:)
This looks good! I think I will try the spicier version!
Hi Karina! I read about your multiple food allergies and iI want to help! Myself and my kids are intolerante to soy, dairy, and glutens. Please check out my blog for what I cook on a daily basis. Who knows, maybe you will find something there! (btw-I made a delicious salsa myself last night!)
http://glutenfreemomma.blogspot.com
That salsa looks gorgeous! I'm going to try it!
:)
That salsa looks amazing. I love the fact that you add the corn.
Hey Slacker Mom! Those boys really do know how to cheer a girl up. ;)
Missy Z - Nice to see you - thank you.
Kathy, This salsa is delicious on grilled fish. Let me know if yo try it. ;)
Hi Samantha - Mild or spicy - it's all good. ;)
Thanks, Jaime! I'll stop by.
Hola Dianne - Hope you're having a great summer!
Hi Annie - I love roasted corn in salsa. It adds a welcome sweetness.
Karina
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