Fresh Roasted Salsa

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There is always salsa in our refrigerator and tortilla chips in our pantry. Chips and salsa are a consistent go-to snack in my gluten free life. I definitely have my favorite store brands but a lot of times I make my own, and its usually from unused ingredients I bought for other dishes during the week that need to be used before they go bad.

I am all about repurposing ingredients. I don’t like to waste food because food is money and I don’t like to waste money even more than wasting food. Plus, fresh always tastes better and you can control what goes into your recipe. Or, more appealing, what DOESN’T go into your recipe.

This salsa has become my go-to when I have leftover tomatoes (any kind work). Sometimes I have a few different kinds of tomatoes needed from different dishes throughout the week. It doesn’t matter…they are all created equal in this salsa.

Ingredients:

  • 2 medium size tomatoes (or equivalent)
  • 1 Jalapeño (with seeds or without)
  • 3-4 cloves of garlic
  • 1 Tbs. olive oil
  • 1/2 cup cilantro
  • 1/2 red onion
  • 1/2 tsp. sugar
  • 1/2 tsp. salt

Instructions:

  1. Cut up the tomatoes in like sized pieces, halve the Jalapeño (I keep the seeds in for more heat), and place then a baking tray lined with parchment with the whole garlic cloves, sprinkle with salt, and drizzle with olive oil. Bake at 450 for about 20 minutes.

    100% Fresh
  2. The tomatoes and jalapeño will look roasted. Allow to cool for a few minutes.

    These smell so good.
  3. Cut up the red onion and cilantro.

    Love these colors
  4. Add ALL of the ingredients to a blender or food processor and process until blended well.
  5. Salt/pepper to taste and serve with tortilla chips.

If you don’t have the exact ingredients I used to make this salsa don’t sweat. Sometimes I don’t either, and I change it up a little.

  • I have used poblano instead of Jalapeño peppers.
  • I have used green onions instead of red onion.
  • If you don’t like garlic, or garlic doesn’t like you, don’t add it. There are NO rules!!! 
  • You can add 1/2 tsp. of cumin for a ‘taco-like’ flavor or 1/4-1/2 tsp. chipotle powder for a smokey heat. 
  • Corn, fresh pineapple, or mango can add some sweetness to this salsa too! 

Embrace the Freshness of Summer,

Stacey

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