Roasted Pepper Salsa
In the Summer when fresh veggies are plentiful, I like to make my own salsa. There is nothing like home made salsa, and my favorite kind involves roasted veggies! Roasting them brings out their sweetness and flavor, and makes it a little more rich. The one I am sharing with you today contains plenty of roasted peppers, onions and garlic, and it is simple to make because you just blend it with tomatoes, cilantro and lime juice and voila! Delicious healthy salsa that is good with chips for snacking, or serving over your tacos, or even grilled items. Make this for your next BBQ and it will be a hit!
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
- Preheat the oven to 400F degrees, and oil a sheet pan.
- Toss the bell peppers, onions, jalapenos and garlic with olive oil, and spread out the sheet pan. Roast until softened and beginning to brown, about 30 minutes. Then remove from the oven and set aside.
- Put the tomatoes, lime juice, red pepper flakes, sea salt, cilantro, and veggies from the oven in a blender and pulse to blend and chop up coarsely but not completely smooth. Pour into a bowl, and chill until cold.
- Store in an airtight container in the fridge for up to 1 week.
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- Allergen Friendly
- Heart Healthy