Recipe by Chef Michael Williams
Oven Roasted Salsa
- Prep time 30 mins
- Cook time 18 mins
Roasting not only intensifies flavours but can add smokiness to any dish. We’ve roasted the vegetables and chopped the tomato skin and all, for a rustic spin on a traditional salsa.
- Set the oven to broil and place rack on the second level from the top.
- Spray a baking sheet with oil. Place the tomatoes, chilli and bell pepper at one end and the garlic and onion on the other end. Spray all vegetables with oil.
- Put tray in oven until vegetables are roasted on one side, approximately 7 minutes – onion, pepper, chilli and tomatoes are okay to blacken in spots, however, avoid blackening the garlic as it will turn bitter. Frequently check vegetables.
- Flip vegetables and roast for an additional 7 minutes or so. Onions and garlic will be finished several minutes before the tomatoes, chilli and pepper. Remove individual vegetables as they are done and place on a plate to cool.
- Once vegetables are cool enough to handle, remove blackened pieces on the tomatoes, chilli and pepper. Remove the stem, seeds and white core of the chilli and bell pepper.
- Finely chop the tomatoes, chilli, pepper, onion and garlic. Place chopped vegetables into a large mixing bowl including any of the juices that have accumulated on the baking tray and cutting board.
- Stir in cilantro, vinegar, juice and salt.
- If you’re in a hurry, skip the roasting step, decrease the amount of garlic and you have a salsa in 10 minutes
- Mix 1 part salsa with 1 part guacamole or plain yogurt for a great dip or sandwich spread