Nothing beats a big bowl of fresh homemade roasted vegetable salsa. This has a nice fresh flavor, and can be made as hot as you want by using more or less jalapenos.
The Hubby and I both prefer a less chunky version of salsa, and I blend everything in a large food processor. And the salsa has developed over the years and I discovered that I love roasting the veggies beforehand. I like to mix up my peppers too! The latest batch I added a dried guajillo and ancho pepper, along with a canned ancho chili, and blackened a couple jalapenos and hatch peppers. Other times I’ve roasted fresh poblanos if I can find them.
That silver ball in the middle is a small head of garlic. We all know how delectable roasted garlic is!
The tomatoes roast very quickly, followed by the tomatillos and peppers. Make sure to keep an eye on them! I think roasted vegetable salsa is my number one choice for salsa. Roasting adds a smokey hint to the salsa, bringing it up a notch.
Roasted Vegetable Salsa
- 6 medium roma tomatoes or 4 large hothouse
- 1 small onion
- 1 small head of garlic
- 1 poblano pepper
- 2 jalapeno peppers
- 1 yellow pepper
- 1 orange pepper
- 4-6 tomatillos
- 1/2 tsp dried oregano
- juice from one lime
- 2 teaspoons tajin seasoning
- 2 teaspoons cumin
- 1/2 small can of Italian seasoning tomato paste
- Small bundle of fresh cilantro
- Salt and Pepper to taste
- Slice the onion into thick steak-like pizzas, leave the skin on. Heat the BBQ to high. Roast off the vegetables, turning or flipping to get a consistent char. (The tomatoes will done be first.)
- Put the peppers in a bowl, cover with saran wrap and set aside.
- Remove the outer ring of the onions and give a rough chop and place in the food processor.
- Remove the skins and seeds from the peppers, and squeeze the garlic out of the skin, and place in food processor.
- Remove the skins from the tomatoes, placing them and all the remaining ingredients into the food processor.
- Blend until well mixed, then proceed to add more salt or lime juice according to taste.