Slow roasted fire salsa

5 vine tomatoes
1 yellow onion
1/4 of a large red onion
1/2 cup corn kernels
3 seeded jalapenos
1/2 yellow pepper
2 garlic pods
fresh cilantro twigs
4 cap fulls vinegar
salt to taste
4 tbsp lemon juice concentrate
1/2 fresh lime juice

I slow roasted all the vegetables in a large pan with very little oil, till all the vegetables were charred. Then added the vegetables along with the charred juice, vinegar, salt, cilantro, and lemon juice into the food processor for a few quick pulses. Refrigerate for a day before eating, it allows all the flavors to mix in. I served it with baked multi-grain garden herb pita chips from Costco.


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