Roasted Vegetable Salsa

When it’s wintertime and you’re missing fresh salsa, this can be a more-than-acceptable substitute. The seasonings I give here provide a Mediterranean flavor, and I like to serve this salsa as part of a mezze with pita chips. If you want a more Latin-style salsa, use hotter chilies and substitute seasonings like lime juice, vegetable oil, cilantro and cayenne or Southwest seasoning.

Roasted Vegetable Salsa

Serves: 8 or more as an appetizer
Time to make: ~30 minutes

What you need:

  • ½ onion
  • 1 bell pepper (cut in half)
  • 2 mild chilies (such as Anaheim or poblano)
  • 3 tomatoes, cut in halves
  • 2 tsp. garlic paste
  • 1 tsp. cumin
  • 3 tbsp. olive oil
  • 2 tbsp. lemon juice
  • coarse salt to taste
  • fresh basil (optional)
  • food processor
  1. Preheat the broiler
  2. Broil the onion and peppers for 8 minutes
  3. Add the tomato halves and continue to broil another 5-8 minutes, until the skins are blackened
  4. Remove and let cool
  5. Peel off as much of the skins and remove as many of the seeds as possible
  6. Chop the vegetables coarsely and combine in a food processor with the garlic paste, cumin, olive oil, lemon juice, salt and basil
  7. Process until still fairly chunky

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2 thoughts on “Roasted Vegetable Salsa

  1. Marty 26 December 2006 at 12:04 pm

    One thing I would have liked in this would be more garlic.

  2. shannonoz 26 December 2006 at 12:13 pm

    Probably more garlic paste would be nice. Also, I used pre-prepared garlic paste to save time, but for a stronger garlic flavor, you could mash whole garlic cloves with the coarse salt

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