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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 32 |
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I had to be somewhat of a harvesting ninja to get the goods for this spicy salsa from my garden - my stepdad has banned me from veggie picking this year :-S ! The heat is stealthy too - since the peppers are all roasted it starts off mellow, then brings a punch from behind! Read more ! Serving size = approx 2 tbsp Ingredients:
33 oz assorted tomatoes, halved or quartered if large (cherries can stay whole) |
1 green bell pepper, cored and quartered |
1 red bell pepper, cored and quartered |
2 jalapeno peppers, seeded and halved |
1 hungarian wax pepper, seeded and halved |
1/2 large red onion, cut into 2-3 large pieces |
1 tbsp olive oil |
1 tsp kosher salt |
juice of 2 limes |
zest of 1/2 lime |
1 bunch basil, shredded |
Directions:
1. Preheat oven to 375F. Line three large baking sheets with parchment paper.
2. Combine vegetables, oil and salt in a large bowl, tossing well to coat.
3. Spread on baking sheets in a single layer.
4. Roast 40 minutes, rotating sheets after 20 minutes.
5. Remove from oven and cool 10 minutes.
6. Place 2/3 of the roasted vegetables, lime juice and zest into a food processor and puree. Remove to a non-reactive bowl.
7. Add remaining vegetables to the processor and pulse just to chop coarsely.
8. Add chopped mixture to the puree and fold through to combine.
9. Cover and chill before serving.
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