Roasted Salsa
Roasted Salsa
This salsa takes a little longer to prepare- as you have to roast the veggies, let them cool down prior to eating but it is definitely worth the effort.
Ingredients
- 3 Cups Cherry Tomatoes sliced in half
- 5 Cloves Garlic whole or crushed
- 1 Cup Corn frozen is fine
- 2 Bell Peppers sliced
- 1 Jalapeño Pepper sliced
- 1 Tbsp Olive Oil
- 1/2 bunch cilantro chopped
- 1 Avocado chopped
- 1 Tomato or more cherry tomatoes
- 1 Juice of one lime
- 1 Zest of one lime
- pinch Salt and Pepper to taste
Instructions
- Preheat the oven to 350 degrees.
- Toss the sliced cherry tomatoes, corn, bell peppers, garlic and jalapeños in the olive oil. Sprinkle with salt and pepper.
- Spread the veggies on a parchment paper lined baking sheet and place in the oven for 35 minutes or until roasted to your liking.
- Let the veggies cool on the baking sheet.
- Scoop up the parchment paper and veggies- retaining the liquid extracted while cooking and pour it all into a medium bowl. Add lime juice, zest, raw tomatoes, avocado and season to your liking. Mix well and serve.
Notes
You can add additional seasoning as you like: cumin, chilli powder, red pepper flakes etc.