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angelique · August 21, 2007

I love making roasted veggie salsa. I use a combination of chopped (in large chunks) heirloom tomatoes, sweet & medium peppers from the backyard, torpedo onions and a head of garlic cut in half.

First, I put all of the chopped veggies in a very large ziplock type bag. I add a good mild olive oil and shake well. I then dump the veggies onto cookie sheets and sprinkle with smoked salt (alder from Whole Foods), fresh ground pepper, dried thyme and lots of cumin.

I let the veggies carmelize in a 375 oven for 40-60 minutes. Once the veggies are cool, I dump them into a food process and pulse a few times (I like my salsa chunky (don't forget to pop the garlic from the skins).

At this time, I readjust the seasonings to taste (usually more cumin, pepper and thyme). I also add in ground chile de arbol for a nice kick. Refrigerate until cold. Enjoy with chips.

August 21, 2007	#39
angelique Tomatovillian™ Join Date: Jan 2006 Location: Rocklin, California Posts: 501	I love making roasted veggie salsa. I use a combination of chopped (in large chunks) heirloom tomatoes, sweet & medium peppers from the backyard, torpedo onions and a head of garlic cut in half. First, I put all of the chopped veggies in a very large ziplock type bag. I add a good mild olive oil and shake well. I then dump the veggies onto cookie sheets and sprinkle with smoked salt (alder from Whole Foods), fresh ground pepper, dried thyme and lots of cumin. I let the veggies carmelize in a 375 oven for 40-60 minutes. Once the veggies are cool, I dump them into a food process and pulse a few times (I like my salsa chunky (don't forget to pop the garlic from the skins). At this time, I readjust the seasonings to taste (usually more cumin, pepper and thyme). I also add in ground chile de arbol for a nice kick. Refrigerate until cold. Enjoy with chips.