Kims Roasted Veggie Salsa Recipes

QUICK-ROASTED SALSA

Steps:

• Preheat the oven to 450 degrees F.
• Place the tomatoes, garlic, onion, jalapeno and poblano onto a baking sheet. Drizzle with the olive oil and season with salt and pepper. Roast until charred in spots, about 15 minutes. Set aside and allow to cool slightly, about 5 minutes.
• Transfer the roasted vegetables to a blender. Add the lime zest and juice and puree until smooth, being careful not to fill the blender too full. Transfer to a bowl and stir in the cilantro. Taste and adjust the seasoning if needed. Goes great with chips or alongside enchiladas.

ROASTED VEGGIE SALSA

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place poblano peppers, corn, onion, carrot, and garlic on the preheated grill. Roast for 2 to 3 minutes and remove garlic and onion. Continue roasting poblano pepper, corn, and carrot until you get a nice, even char, 3 to 4 minutes more.
• Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins and seeds.
• Cut kernels off of corn cob. Dice onions, carrots, and poblanos into medium-sized pieces. Mix garlic and 1 pinch salt together in a bowl to make a paste.
• Whisk cilantro, olive oil, lime juice, and garlic paste together in a medium bowl. Mix in roasted vegetables. Season with salt and pepper. Refrigerate until ready to serve, at least 30 minutes; serve chilled.

ROASTED SALSA

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a roasting pan or baking sheet with aluminum foil and coat with cooking spray.
• Arrange tomatoes, cut-side down, in the roasting pan; add Anaheim chile peppers, jalapeno peppers, and poblano peppers, all skin-side up. Add onions and garlic to roasting pan. Spray the vegetable mixture with cooking spray.
• Roast in the preheated oven until tomato and chile pepper skins are blistered and charred, 40 to 45 minutes. Remove from oven and cool for 10 to 15 minutes, keeping skins on tomatoes and chile peppers.
• Blend tomato-chile pepper mixture, lime juice, cilantro, cider vinegar, oregano, cumin, kosher salt, black pepper, and celery salt in a food processor using quick pulses until desired consistency is reached. Refrigerate salsa in an air-tight container.

KIM'S SALSA

Steps:

• Combine the tomatoes, tomato paste, onion, green pepper, garlic, jalapenos, sugar, chili powder, vinegar, salt, and cumin in a large saucepan. Bring mixture to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the salsa is thickened and is noticeably darker in color, at least two hours. Cool and store it in the refrigerator for up to two weeks or in the freezer for three months.

KIM'S ROASTED VEGGIE SALSA

Steps:

• Preheat oven to 350 degrees.
• Slice all peppers in quarters and remove seeds.
• Place on baking sheet.
• Slice onion in quarters, leaving skin on.
• Place on baking sheet.
• Place garlic cloves on baking sheet, leaving skin on.
• Brush all vegetables on baking sheet with extra virgin olive oil.
• In small casserole dish, pour 1/2 package of frozen corn and brush with olive oil.
• Place baking sheet on lower rack of oven and casserole dish on top rack.
• Bake at 350 degrees for 30 minutes.
• Then broil for another 5-10 minutes until vegetables start to char on the outside.
• Remove and let cool.
• While veggies are roasting, remove seeds and pulp from tomatoes.
• Dice and place in large bowl.
• In same bowl, grate carrot.
• Chop cilantro and add to bowl.
• Squeeze juice of 1 lime over tomato mixture.
• Add sugar and mix.
• When roasted vegetables have cooled, chop and add to tomato mixture, removing skins from garlic and onion.
• Mix in 3/4 can of tomato puree (give or take, depending on how saucy you prefer your salsa).
• Serve with tortilla chips immediately or refrigerate and serve chilled.
• Enjoy!