SALSA BRUJAS DE LA COCINA
This recipe is a delightful and tasty product of its ZWT5 Kichen Witches' creators: Dolce Lazyme adds the sweetness of bell peppers setting the tone for her teammates' contributions. Chef1MOM brings in white onions because any thought of a Zaar absence incites sharp, bitter tears. Mersaydees brings garlic in to remind us of wonderful fragrant times living near Gilroy, California, where she enjoyed mucho salsa. My3beachbabes suggests jalapeno because it has helped her shake up her sheltered baking life. Mirj adds a good kosher red onion, especially one grown in the sultry Israeli climate, and encourages you to try the bounty of your own region's. Elmotoo passionately suggests parsley in order to get cilantro fans to consider this superior and undervalued herb! Realtor by Day, Chef by Night suggests pineapple in order to share with all of Zaar the secret of her multi-tasking existence: electrolytes! Debbie R., the practical one, insists on red grape tomatoes, the stealth fruit in a vegetable world, ready to add punch! Gailanng, the artist among us, colors this salsa with yellow grape tomatoes, pleasing our palates. Nif, ever one to watch over the team in her kindly and fastidious way, insists on balancing the "party" by inviting apple cider vinegar. Cookgirl, the arduous and ultimate consummate chef, brings in fresh pineapple sage and blossoms from her herb garden in order to really make this special for YOU! We've brought our collective 'Zaar essences together in what we believe is the ultimate salsa. ¡Viva la salsa! (Recipe intro written by Recipezaar member mersaydees.)
Provided by COOKGIRl
Categories Vegetable
Time 45m
Yield 3 1/2 cups
Number Of Ingredients 13
Steps:
- *Note: Use a variety of bell pepper colors for extra splash: red, orange, yellow, purple, variegated, etc.
- Preheat oven to 375 degrees.
- Place the tomatoes, bell peppers, onions, garlic and the whole jalapeno in a roasting pan. Roast approximately 25 minutes, turning occasionally to roast evenly and vegetables have started to char around the edges.
- Set vegetables aside to cool.
- Once cool, cut the tomatoes in half lengthwise.
- Remove the skin, stem, seeds and membrane from the bell peppers and dice.
- Remove skin from the onions and garlic. Dice the onions and mince the garlic.
- Remove skin from the jalapeno. Remove stem, seeds and devein. (For a hotter version, do not remove the seeds or membrane.).
- Transfer vegetables to a bowl.
- Stir in the remaining ingredients except for the pineapple sage blossoms.
- Just before serving, garnish salsa with the pineapple sage blossoms.
- Serve with chips.
- Serve salsa at room temperature.
- Yield is estimated.
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Shannon Davidson
[email protected]This salsa is the bomb!
md niloy gaming
[email protected]I can't wait to make this salsa again.
Zae Zack
[email protected]This salsa is a keeper.
Md Reduanul Islam Abid
[email protected]I'm so glad I found this recipe.
Jonah Digiovanni
[email protected]This salsa is the perfect addition to any Mexican dish.
Jubayer Miya
[email protected]I highly recommend this salsa.
R.I.J tv
[email protected]This salsa is a must-try for any salsa lover.
Ahsan MAFIA
[email protected]I'm not a huge fan of spicy food, but this salsa is so good that I can't stop eating it.
Numan Bhai
[email protected]This is the best salsa I've ever had.
Wassef Zakaria
[email protected]This salsa is so versatile. I've used it on tacos, burritos, and even as a dip for chips.
Sumon Hasan
[email protected]I love the smoky flavor of this salsa.
Afriyie Baiden
[email protected]This salsa is the perfect balance of sweet and spicy.
Christine Martin
[email protected]I've made this salsa several times and it's always a favorite. It's so easy to make and it's so delicious.
Brenda Rivera
[email protected]This salsa is amazing! I made it for a party and it was a huge hit. Everyone loved it.