Kim's Roasted Veggie Salsa Recipe

Name: Kim's Roasted Veggie Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 plum tomatoes; 6 ounces frozen corn; 1 green pepper; 1 yellow pepper; 1 red pepper; 1 cubanelle pepper (for milder salsa) or 1 jalapeno pepper (for hotter salsa); 1 carrot; 1 red onion; 4 cloves garlic; ½ cup fresh cilantro; 1 lime; 12 ounces tomato puree; 3 -4 tablespoons extra virgin olive oil; ½ teaspoon sugar (optional)

Servings: persons

12 plum tomatoes
6 ounces frozen corn
1 green pepper
1 yellow pepper
1 red pepper
1 cubanelle pepper (for milder salsa) or 1 jalapeno pepper (for hotter salsa)
1 carrot
1 red onion
4 cloves garlic
½ cup fresh cilantro
1 lime
12 ounces tomato puree
3 -4 tablespoons extra virgin olive oil
½ teaspoon sugar (optional)

1
Preheat oven to 350 degrees.
2
Slice all peppers in quarters and remove seeds.
3
Place on baking sheet.
4
Slice onion in quarters, leaving skin on.
5
Place on baking sheet.
6
Place garlic cloves on baking sheet, leaving skin on.
7
Brush all vegetables on baking sheet with extra virgin olive oil.
8
In small casserole dish, pour 1/2 package of frozen corn and brush with olive oil.
9
Place baking sheet on lower rack of oven and casserole dish on top rack.
10
Bake at 350 degrees for 30 minutes.
11
Then broil for another 5-10 minutes until vegetables start to char on the outside.
12
Remove and let cool.
13
While veggies are roasting, remove seeds and pulp from tomatoes.
14
Dice and place in large bowl.
15
In same bowl, grate carrot.
16
Chop cilantro and add to bowl.
17
Squeeze juice of 1 lime over tomato mixture.
18
Add sugar and mix.
19
When roasted vegetables have cooled, chop and add to tomato mixture, removing skins from garlic and onion.
20
Mix in 3/4 can of tomato puree (give or take, depending on how saucy you prefer your salsa).
21
Serve with tortilla chips immediately or refrigerate and serve chilled.
22
Enjoy!

841

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 12 plum tomatoes, 6 ounces frozen corn, 1 green pepper, 1 yellow pepper, and more.

Yes, Kim's Roasted Veggie Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Kim's Roasted Veggie Salsa

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