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Roasted Salsa

Recipe by This salsa is sweet, fresh, and has just the right amount of kick. I look forward to it each year as my garden ripens. I can it for use all year long but it can also be enjoyed fresh. Everyone loves this salsa! From the kitchen of Rebekah Osowick

Ingredients:


  • 10-12 tomatoes
  • 1-2 green bell pepper
  • 4-6 hot peppers (you choose the level of hot-ness...Serrano, Jalapeno, Poblano, whatever you have and however hot you like it)
  • 1 bulb of garlic
  • 2 onions
  • 1 bunch of fresh cilantro
  • 2 limes
  • 3 TBSP cumin
  • Course ground pepper to taste
  • Olive oil

Directions:


Place a Deep Flexiflat on a Medium Perforated Baking Sheet and set aside. Preheat oven to 425 degrees.Quarter the tomatoes and place them as close as possible on the Deep Flexiflat. Use as many tomatoes as it takes to completely fill the Flexiflat. Using your Healthy Spritzer, lightly spray the tomatoes with olive oil (or drizzle lightly). Place in oven and roast 30-45 minutes or until the edges just start to blacken.While the tomatoes are roasting, quarter the onions and bell peppers. Seed and de-vein the hot peppers (I recommend wearing gloves for this - those hot oils really have staying power on your hands). Cut the root end of the garlic bulb so that you can see the chambers of the cloves. Place all items on the Deep Flexiflat. Spray or drizzle again with oil. Roast for 30-45 minutes or until peppers and onions have started to blacken on the edges. If you have a second Deep Flexiflat, everything can go in the oven together. The exact proportions of onions and mix of peppers will have to be determined by your taste. If you like it hot - use less bell pepper and more hot peppers. If you like it mild, do an extra bell pepper in place of some hot peppers. Remember though that the cooking process will lessen the heat and it won't be as hot as you think it is going to be.Once everything is roasted and slightly cooled, place everything in a food processor, add the juice from 2 limes, the cumin, a handful of cilantro and a bit of black pepper. Process until evenly chopped and it looks like salsa. Refrigerate and enjoy. I have also had great luck canning this salsa to enjoy all year long.

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