Fun Food Friday - Roasted Salsa

We signed up for a crop share or CSA (community supported agriculture) this summer.  I had been doing the crop share for a few years and then took a break because my summer holidays didn't jive with the pick up dates.  But this year I decided to try it again.  I'm at week 13 and now that we're into September, there is quite bit of variety.  Toward mid and the end of July there was quite a bit of kale, chard and other leafy greens.  Normally I'm very fond of leafy greens, but it was a bit daunting looking for ways to include greens into breakfast lunch and dinner.  So this week's range of colour has been very exciting.

I decided to make a salsa out of the tomatillos, but there wasn't quite enough for a full batch so I included the tomatoes that were in the share as well.  I decided that it would be fun to roast everything over the grill in my barbecue to give the mix a smokey flavour and I added some smoked paprika to enhance the smokiness.  This turned out to be a pretty liquidy salsa but I served it over rice so it worked out.  The level of liquid depends on the tomatoes used, but any excess can be drained off. Also if tomatillos aren't available another tomato may be added.

Roasted Salsa

by Denise Boyd Dunlop

Prep Time: 15 min

Cook Time: 45 min

6074700

Ingredients (2 cups)

• 1/2 cup tomatillos
• 3/4 medium sized tomatoes
• 1 onion
• 2 cloves garlic
• 1 pepper (red, orange, or green)
• 1 banana pepper or 1/2 jalapeno pepper
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
•  juice of 1 lemon
• 1 teaspoon sea salt
• 1 teaspoon honey (or to taste)

Instructions

Preheat oven or barbecue to 375. Chop tomatillos, tomatoes, peppers, onion and garlic. Toss with olive oil and spread evenly in a pan. Either roast on grill or in oven for 45 minutes or until tomatoes and peppers are soft and onions are beginning to caramelize. Remove from heat and let cool for 10 minutes. Pour into blender or food processor and process until the desired level or smoothness or chunkiness is achieved. Stir in lemon juice and paprika. Add salt and honey to taste.

Powered by Recipage