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.
Roasted Red Pepper Salsa
- Author: Robbin Runner
- 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
- 1/2 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.
- Category: Appetiser
- Cuisine: Tex-Mex
Robin Runner is the blogger behind www.kneadtocook.com. She grew up around two of her greatest inspirations, her Italian grandmother and her aunt. Both believed in farm to table foods, purity in nature and love as the main ingredient for anything on their menu. Today, Robin is a strong advocate of farming and buying local ingredients, as well as composting to help repurpose food scraps into rich soil for our garden.