Fresh salsa with summer tomatoes is irreplaceable. This recipe is a perfect substitute in winter months when tomatoes are not as flavorful. Serve with chips, on eggs, atop your favorite protein, or as a spread on sandwiches.
By Robin Runner
Can be made ahead of time and is a beautiful addition with its rich red color. You do eat with your eyes first, after all. And the more colorful the veggies – the more vitamins and minerals they have.
- 1 jar of roasted red peppers (tall jar, about 10-12 ounces), liquid drained
- 4 garlic cloves, peeled
- 1 handful of fresh cilantro leaves, washed
- 2 tablespoons of balsamic vinegar
- ½ jalapeño, you can seed it or not depending on your spice preference
- Juice of one lime
- Preheat your oven to 350 degrees.
- Place your drained peppers onto a cookie sheet and roast for 30 minutes. Remove and let cool.
- In the meantime, place your garlic and jalapeño into your food processor or Vitamix and pulse a few times to break them down. No one wants a large chunk of either in their salsa when eating.
- Then add the remaining ingredients including your cooled roasted peppers. Pulse a few times until you achieve your desired salsa texture.
- Spoon out into a bowl and refrigerate until serving. I suggest taking it out about 30 minutes prior to consumption to let it reach room temperature.
- Serve with tortilla chips, veggies or as a spread on sandwiches, hoagies etc.