Oven Roasted Salsa

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It's the third day of Spring and we are nowhere near warm weather. So I decided to make some salsa to help keep our hearts warm and spicy. A great recipe to have with chips or veggie chips. This recipe makes about 6 cups of salsa. You can keep it in the fridge for up to a week. But if you are like our family it will be gone in a couple of days. Did you know that salsa is the number one condiment in the United States?

Let's talk Ingredients; you will need Roma tomatoes, onions, jalapeno pepper, red pepper, green pepper, garlic, cumin, chili powder, sugar and cilantro. You will also need a little olive oil to top your veggies with before they go in the oven. Did I mention that this is so healthy? I also love salsa on scrambled eggs.

To start turn your oven temp to broil.

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We begin by washing the tomatoes and then cutting them in half. Place them with the cut side down on the baking sheet.

Do the same with the onion all all the peppers.

Peel the garlic and place on the baking sheet. You get the idea. To peel garlic you simply smash the outside with a knife. It loosens up the outside of the garlic and it is fairly easy to peel away the skin. (if you don't peel the garlic you will find out just how hot it gets in the oven!) I speak from experience. This is how your baking sheet should be looking-ready to go under the broiler. Before you pop the baking sheet in the oven drizzle lightly with olive oil.

Place the baking sheet under the broiler for 8 to 10 minutes. You will notice some char marks on the veggies and that is exactly how they are supposed to look. Everyone's broiler has their own personality so watch closely. You want char marks but not burn marks on the vegetables.

Remove from the oven and cool for 10 minutes. Seriously you must follow this step or you will burn your hands and never want to make this salsa again. Then what will you dip your chips in?

I use an 8 cup food processor. Don't have one? Use a blender, (just never add super hot items to a blender and turn it on) that would work just as well as a food processor.

Start adding the veggies to the food processor. I still use my tongs as I don't want my hands getting sticky or hot.

Turn the food processor (blender) on and pulse until all that goodness is combined.

Then add the cumin, chili powder and sugar. The sugar offsets the acidity of the tomatoes. Not necessary to add but also a good idea to add if you don't mind a bit of sweetness and less acidity.

Give the ingredients another couple of pulses until all the ingredients are combined.

Cilantro-I've never been a huge fan but I decided for the good of this recipe that I would use cilantro and guess what? Cilantro definitely makes this salsa better. So all you haters out there...give it a try. A couple more pulses and just like that you have your delicious homemade oven roasted salsa you can make anytime.

Try your oven roasted salsa with chips, veggies or even on scrambled eggs.

Oven Roasted Salsa

Oven temperature: Broil

Makes 6 cups

Ingredients

• 8 Roma Tomatoes

• 1 Red Pepper

• 1 Green Pepper

• 1 Jalapeno Pepper

• 5 cloves Garlic

• 1 Medium Onion

• 1 teaspoon Cumin

• 1 teaspoon Chili Powder

• 1 teaspoon Sugar

• 1/2 cup fresh Cilantro

• Olive Oil

Directions:

1. Turn your oven to broil.

2. Cut the tomatoes in half. Place cut side down on a 10 x 15 baking sheet.

3. Cut the red and green pepper and onion in quarters. Place on the baking sheet.

4. Cut the jalapeno in half and place on the baking sheet. (you can take the seeds out easily after they are removed from the oven)

5. Peel the skin of the cloves of garlic and place on the baking sheet.

6. Drizzle the top of the vegetables with olive oil.

7. Place in the oven under the broiler for 8-10 minutes. (watch closely)

8. Remove from the oven when the vegetables have char marks but are not burnt completely.

9. Cool for 10 minutes.

10. Once you have let the vegetables sit for 10 minutes add them to your food processor. Pulse until they are combined together.

11. Add the cumin, chili powder and sugar. Pulse again until all the spices and sugar are blended in the mixture.

12. Add the cilantro and pulse until combined and the salsa is the consistency you like it to be.

13. Serve with chips, veggies or eggs.

14. Store in a covered container in the refrigerator for up to a week.

Missy's Tips:

• All tomatoes are different sizes. With that said, know that you might get more or less salsa than I had with this recipe.

• Use a spoon to remove the jalapeno seeds after they have broiled in the oven. Unless you like a good amount of spice in your salsa, then leave the seeds in the pepper.

• Which brings me to share that if you like super spicy salsa then add another jalapeno and some cayenne pepper to your salsa.

• Depending on who you ask...a tomato is a vegetable or...a fruit.
  

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