Roasted Vegetables Salsa


With Summer almost over, and with Fall around the corner, we still have a lot of fresh vegetables available. I had  a lot of tomatoes  from a previous trip to the grocery store.  Every time I go to the supermarket, I buy what I don`t have to buy, does that happen to you, too?, I ended up buying more tomatoes because of the special price of .79 cents a pound.




Add salt, black pepper, and olive oil to the cut vegetables before roasting.

I got the inspiration for making  the Roasted Vegetables Salsa, after participating in the linking party South of the BorderRecipes at #Foodie Fridays#12, were you can also find the inspiration recipe.



4# tomatoes

1 ea green, yellow, and orange peppers

3 big onions

6 garlic cloves

1/2 bunch cilantro

1/3 C of lime juice

1 T chili powder

1 T chili flakes

1 t cumin powder

salt & pepper to taste

olive oil for coating the vegetables




– clean and cut all the vegetables

– coat with salt, black pepper and olive oil

– place the vegetables in a sheet pan, roast for 45 minutes (this may vary according to your oven)

– remove from oven and place  the roasted vegetables and all the seasonings in the food processor

– process and place the salsa in a pot and cook in the stove for 10 minutes

– let it cool before serving

– serve  with chips

This recipe gave me a yield of 3 1/2  (12) ounce jars, we use one, and the rest was placed  in the freezer for future use.

Thanks, Fabiola



Quinoa Salad


The Quinoa  is a seed, not a grain, but is refer as a “super grain” or “the mother of grains” . It is a staple in the South American cuisine, and comes from a  plant related to the spinach, beets, and Swiss chard.  It can be can be use as a substitute for rice or pasta.  High in unsaturated fats, protein and lower in carbohydrates, very easy to cook, and cooks in half the time of rice, and it multiply by 4 times in volume.


2 cups Quinoa grain + 4 1/2 cups of chicken stock, and 2 tablespoon of olive oil

1 cups chick peas (garbanzo)

1 small green pepper small dice

1 small onion small dice

2 stalks of celery small dice

1 small carrot small dice

1/4 cup raisins

Salad dressing

Olive oil, Vinegar, lemon juice, yellow mustard, salt & pepper

How to do it:

Wash and rinse Quinoa. Moving constantly pan fry the Quinoa in a saucepan with 2 tablespoon of olive oil for about 3 minutes.  Add the chicken stock, salt and pepper and cook cover, until fluffy and the grain change the original white color.  Let it cool, and add the rest of the ingredients. Season to taste.

Ensalada de Quinoa

A pesar de que no es un grano, es una semilla, la Quinoa, es tambien llamada el “super grano” o la “madre de los granos.  Es un alimento muy importante de la cocina de Sur America y relativamente nueva en America del Norte.  Pertenece a la familia de las remolachas, espincas, y el Swiss chard.  Se puede utilizar como sustituto del arroz o la pasta.  Es alta en grasas no saturadas, proteinas y baja en carboidratos.  Es muy facil de cocinar y se cocina en menos tiempo que el arroz y su volumen es 4 veces mayor.


2 tazas de Quinoa + 4 1/2 tazas de caldo de pollo, y 2 cucharadas de aceite de oliva

1 taza de garbanzos

1 pimiento verde pequeno picadito

1 cebolla pequena picadita

2 ramitos de celery

1 zanahoria pequena picadita

1/4 taza de pasas


Aceite de oliva, vinagre, mostaza, jugo de limon, sal y pimienta

Como se hace:

Lava y escurre la Quinoa.  Sofriela en sarten con el aceite de oliva por 3 minutos.  Anade el caldo de pollo, sal y pimienta y cocina tapado hasta que el grano se abra y cambie de color.  Anade el resto de los ingredientes y verifica la sason.