Roasted Salsa

Why homemade Salsa? (1) It is so easy to make. (2) It is much cheaper than buying pre-made salsa. (3) Finding good, gluten-free salsa can be a challenge, because most salsas are not gluten-free.

In the beginning of my gluten-free journey, I bought many pre-made items: bread, vegan cream cheese and salsa, for example. I quickly realized that eating gluten-free is not cheap and most items are often double the price. After spending $6.50 on a 16-oz. jar of salsa (I put my foot down at the $9.00 jar) I realized it was time to start making my own.

Part of the fun of creating your own salsa, is the ability to play with the flavors. I like to try different peppers, add freshly squeezed orange juice, or load-up on the cilantro. Depending on my mood, I switch between roasting my vegetables or using them raw. Basically, the sky's the limit when it comes to creating salsa, and the corn tortillas are on stand-by.

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INGREDIENTS

• 7 to 8 medium roasted tomatoes, chopped

• 1 roasted green bell pepper, chopped

• 2 roasted poblano peppers, chopped

• 1 to 2 roasted jalapeno peppers, chopped (depending on your heat level)

• 1 medium fresh onion, chopped

• 5 roasted garlic cloves, (or to taste)

• juice of 2 limes (about 4 tbsp)

• 1 tbsp salt

• 1 to 2 bunches of fresh cilantro, cleaned & stems removed

INSTRUCTIONS

1. Place tomatoes, bell pepper, poblano peppers, jalapeño peppers, onion, garlic, lime juice, salt and cilantro into a food processor or blender.

2. Blend until all ingredients are combined to your liking.

3. For chunky salsa: pulse ingredients slowly. For a more smooth salsa: blend until creamy.

How to oven roast vegetables:

1. Preheat the oven to 425˚F.

2. Slice tomatoes and peppers in half, lengthwise (removing the seeds from the peppers) and place skin side up in a large oven-safe baking dish (or a 4-sided sheet pan). Do not overlap the vegetables but give them space (this may require 2 baking dishes). Evenly coat the skins of the tomatoes and peppers with olive oil and sprinkle with sea salt. note: If you desire more heat, do not remove the seeds from the jalapeño.

3. Remove skins from the garlic cloves. Create a small bowl with aluminum foil and place the garlic in the center. Drizzle with olive oil, sprinkle with sea salt, and fold over the top of the foil to seal in the garlic. Place foil into the baking dish next to the peppers and tomatoes.

4. Bake for 30 minutes or until the skins blacken and blister (the garlic should be soft but not burnt). Remove from oven and take out the garlic. Cover the baking dish with aluminum foil. Allow vegetables to cool and then remove all skins.