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Tuesday, September 11, 2012

Hot Roasted Vegetable Salsa With Cilantro


Hot Roasted Vegetable Salsa With Cilantro by Custom Taste
This salsa is a delicious way to get your daily vegetable intake without the added sugar and artificial ingredients you would otherwise get in most pre-packaged versions. The heat is not for the faint of heart, but easily modified to fit your desired spice level.






Ingredients
8 Roma tomatoes
8 Jalapenos*
1 Large white onion
5 Garlic cloves
2 tbs Vegetable Oil
1/4 cup Distilled vinegar
1 tsp Salt
1/2 cup fresh Cilantro (half a bushel)

Hardware
Blender
Cutting board
Large mixing bowl
Oven safe pan (large enough to have one layer of vegetables)
Sharp knife
Measuring cup, tbsp and tsp


Time 40 minutes
Preparation 10 minutes
Cooking 30 minutes
Yield 3 cups and then some



Time to get cooking!!
First things first (obviously), Preheat oven to 450 degrees
Hot Roasted Vegetable Salsa With Cilantro by Custom TasteWash all vegetables

  • Soak in 1 quart warm water and 1/4 cup distilled vinegar for 20 minutes will remove the majority of dirt and pesticides. It will also remove added oils which some super markets add for cosmetic value, as well as bacteria. A quick rinse afterwards will eliminate the rest as well as the vinegar.

Halve the tomatoes, discarding the steams
Cut stems off the jalapenos (seeds stay in)
Quarter onion into large chunks
Hot Roasted Vegetable Salsa With Cilantro by Custom Taste
Hot Roasted Vegetable Salsa With Cilantro by Custom Taste
Put tomatoes, jalapenos, onion, garlic and salt into a mixing bowl with oil
Toss until evenly coated
  • Let salt stand on mixture for a few minutes to draw out more juices


Transfer vegetables into an oven safe baking dish, arrange into a single layer
Bake for 15 minutes, flip then bake for another 15 minutes
Vegetables should brown slightly              
Remove from oven and let rest for 5 minutes
Hot Roasted Vegetable Salsa With Cilantro by Custom Taste
YUMMY!!!
Hot Roasted Vegetable Salsa With Cilantro by Custom Taste
Add tomatoes, garlic, cilantro and vinegar to blender

  • Add tomatoes, vinegar and garlic and then add cilantro on top so the mixture blends smoothly
Blend until smooth
Add remaining vegetables and juice from pan into machine
Pulse until desired consistency (10-15 seconds)
Add salt and pepper to taste

Serving
1 cup serving size
Serve with desired dipping apparatus
Add to soup, meat marinade, sandwiches or enchiladas for extra flavour and mild heat

Storing and Reheating
Store in an airtight container in the fridge for 2-3 weeks

Nutrition facts
Per serving
Calories 163
Carbs 12g
Hot Roasted Vegetable Salsa With Cilantro by Custom Taste
Fat 9g
Protein 5g
Compared to a popular used brand per serving
Calories 260
Carbs 31g
Fat 13g
Protein 5g
Nutritional Difference
Calories -97
Carbs -19g
Fat -4g
Protein 0g

Cost
Recipe cost (25 oz) : $2.24
Cost Per Serving (8 oz) : $.75
Compared to a popular used brand
Product cost(15-15.5 oz) on average: $4.29
Product cost per serving on average (8 oz) : $2.20
You save on average: per serving $1.45

Tricks
- By letting the salt rest on the vegetables it will help to draw out the moisture and give the end product a more roasted flavour.
- Make sure the vegetables are roasted in one layer so they can roast evenly and not steam
* To adjust heat level:
    For medium heat, either subtract two jalapenos or add two tomatoes.
    For mild heat, replace two jalapenos with two tomatoes









                          

1 comment:

  1. wow! This is awesome! The directions are well written and easy to understand and the photographs are beautiful! Makes me hungry for salsa just looking at this! Keep up the great work! I'm looking forward to more recipes! :)

    ReplyDelete

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