Vegetable Salsa, raw or roasted

There is such a beautiful array of vegetables available at the Farmers’ Market right now, I literally cannot stop myself from buying them, even though I know that my fridge is stuffed full!  This salsa is a wonderful way to use overripe tomatoes and all that other produce that  does not fit in the vegetable drawer, and it can pack a lot of nutrients. I also love that  it is different every time and, though some of us might associate salsa with Mexican food, you can change the flavor using herbs and different vegetables to complement any cuisine.
Today happens to be a beautiful and warm Fall day, so raw vegetables are perfect.  However, the weather is forecast to be cold and rainy just a couple days from now, and I might prefer to roast all of the veggies for a delicious and warming roasted vegetable salsa when the cold comes in.  See the changes below the recipe for the roasted version…

  • 2-3 medium tomatoes,roughly chopped, or equivalent in cherry tomatoes
  • 1/2 small carrot, diced
  • 1/2 sweet bell pepper, diced
  • 1/2-2 small anaheim or other chili peppers*, seeded and chopped
  • 1 small red or white onion, finely  minced
  • 1 clove garlic, finely minced
  • 1-2 Tablespoons of lime, or lemon, juice
  • handful of chopped parsley
  • 1/4 teaspoon salt, or more to taste
  • freshly ground black pepper
  • optional – a handful of other fresh herbs like cilantro, basil, oregano, etc.

*a note on the chili peppers – I used anaheim, which are rather mild and I only used a part of one pepper, because I am pretty sensitive to the heat.  This is totally a matter of taste, so use your favorite type and keep tasting until it’s as spicy as you like it.  Just be careful if you are using really spicy peppers to remove the seeds and wear gloves while prepping!

You can go one of two ways, depending on the texture you are looking for.  I like to pulse the vegetables in a food processor until chunky, then add the citrus juice and herbs and season to taste.  You can also process until smooth, or go the other direction and stir them together for more of a pico de gallo.  Think about how you are going to eat it and proceed accordingly.  Whatever you choose, enjoy it!

For Roasted Vegetable Salsa:

I recommend at least doubling the recipe, since you are turning on the oven anyway and you’ll find lots of yummy uses for this salsa.  Either way, use twice the garlic called for in the raw recipe, as it mellows when it is roasted.  You’ll prep the vegetables slighly differently for this roasted version, quartering the tomatoes, roasting the garlic cloves whole, and cutting the rest of the vegetables into large chunks.

Heat your oven to 400 degrees.  Quarter the tomatoes place them in an oven proof dish, season with olive oil and a little salt.  Rather than peeling and mincing the garlic, remove the papery outer peel and toss the unpeeled cloves in olive oil.  Sprinkle with salt, then place them in a small covered dish or wrap them in aluminum foil.   The rest of the vegetables (but not the parsley and herbs) can just be roughly chopped and placed on a tray with a rim then coated with olive oil and seasoned with salt and pepper.  Put the tomatoes, garlic, and vegetables in the oven and roast for about 30 minutes, or until they are very soft and partially browned.  Peel the roasted garlic and add to the tomatoes along with the rest of the vegetables.  Using a hand blender, roughly puree the salsa.  Stir in the parsley, herbs, and citrus juice (or balsamic vinegar), then season with salt and pepper to taste.  Enjoy!

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1 Comment »

  1. […] the cooked pupusas on a tray in a warm oven while you cook the rest.  Serve the pupusas hot with fresh salsa and cabbage salad. […]

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