A few months ago we were making salsa from raw veggies, and don’t get me wrong, it was good, but when we started roasting our vegetables, our salsa hit a whole ‘notha level! If you’ve never tried roasted salsa, go fire up the BBQ!
This salsa is packed with vegetables! Green, yellow, red, purple! It’s got it all!
Next to his Vegan Oatmeal Banana Cookies (here), this is my husband Clark’s favourite thing to make. It may be because he has what I would consider a pretty serious addiction to chips, and this salsa goes perfectly with our favourite tortilla chips, Neal Brohters Blue Tortillas with Flax Seeds. So good!
When roasting your veggies, turn your BBQ on high and roast them for about 10-15 minutes. They should have black grill marks on them and your veggies should all blister and soften. If they look like they’re getting too burnt, turn down the heat or take them off the grill a little early.
Once you’re finished grilling you can let them cool for a few minutes before adding them to the food processor if you’d like. The order you add your ingredients is important! Add the hot peppers first, then the onion. Next add in the bell peppers and poblano pepper, and finally add in the tomatoes! I asked Clark the secret to a good roasted salsa, and he says it’s adding the tomatoes last.
Also, if you’re sensitive to spice, make sure you seed your hot peppers first, or your salsa will be spicy!
Once everything is chopped in the food processor, add in the lime juice, and salt!
But seriously, look at that salsa!
Dig in!
- 1 large jalapeno
- 2 red fresno peppers (use any hot peppers if you have a hard time finding either of these)
- 1 small red onion
- 1 poblano pepper
- 3 bell peppers
- 4 tomatoes
- juice from 1 lime
- 1 tsp of salt (or more or less to taste)
- Pre-heat BBQ to high heat.
- Add all vegetables and roast for 10-15 minutes or until charred and blistered.
- Remove from BBQ and let cool for a few minutes.
- Remove seeds from hot peppers (unless you like it really spicy) and puncture tomatoes with a knife and drain the excess juices (this will help make your salsa less watery).
- Add the jalapeno and cayenne peppers to the food processor and process for about 30 seconds or until minced. You want the pieces to be pretty small.
- Add in the onion and continue to process for about 30 seconds.
- Add in the poblano and bell peppers and process until peppers are coarsely chopped.
- Add in the tomatoes last and process for about 15 seconds, or until tomatoes are chopped. The longer you process the tomatoes, the less chunky your salsa will be.
- When all the vegetables are finished add in the lime juice and the salt.
- Mix and enjoy with your favourite tortilla chips, mixed with rice, or on your favourite tacos or fajitas!
