Roasted Vegetables Salsa

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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.

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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.

 

Ingredients:

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

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Directions:

– 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