Wednesday, July 3, 2013

This one is TOO good to wait - Roasted Tomatillo and Heirloom Tomato Salsa - YUM!

All of these fresh herbs and vegetables that are in season for the summer make for the PERFECT salsa recipes...and get this - these recipes are SO flavorful with all the veggies, herbs and spices in them that they DON'T need salt or sugar added.  They are so fresh and delicious and can be served over anything from egg whites to fresh grilled tuna/brown rice/asparagus to homemade baked corn tortillas to dip in the incredible flavored salsa!  YUM!

All you have to do is throw all the veggies in a large roasting pan sprayed with olive oil cooking spray. Roast.  Cool.  Put in a food processor with spices, herbs and fresh lime and VIOLA!  Heaven!

Homemade Heirloom and Tomatillo Salsa

Roasted vegetables:
3 yellow heirloom Tomatoes, quartered
6-8 small tomatilloas, sliced in half
1 orange bell pepper, sliced
1 medium white onion, sliced
3 garlic cloves
2 whole jalapeño pepper, sliced

¼ cup cilantro, removed from stem
2 TBS fresh basil, chopped
1 whole lime
½ red onion raw
1 tsp chili powder
1 tsp cayenne pepper

Place all vegetables in the ‘roasted vegetable’ section in a cooking spray sprayed foil roasted pan.  Roast at 425 for 25-30 minutes until browned and soft.

Let cool and place inside a food processor.  Pulse until combined and smooth like restaurant style salsa.  Add cialnto, juice of lime, fresh red onion and spices.  Pulse again unti smooth.

Serve with fresh veggies or corn tortillas sliced into triangles with a pizza cutter and broiled until crisp!  Great over almost ANYTHING!  Fish, chicken, asparagus – incredible!

Nutrition Info
Serving Size: ¼ cup salsa

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