Best Roasted Veggie Salsa Recipes

Roasted Veggie Salsa image

Provided by Kingston Hannibal

Time 1h25m

Yield 5

Number Of Ingredients 10

2 poblano peppers
1 ear corn
1 white onion, peeled and cut into 4 slices
1 large carrot, peeled
4 cloves garlic, minced
1 pinch salt
½ cup chopped fresh cilantro
1 tablespoon olive oil
1 lime, juiced
salt and ground black pepper to taste

Steps:

Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Place poblano peppers, corn, onion, carrot, and garlic on the preheated grill. Roast for 2 to 3 minutes and remove garlic and onion. Continue roasting poblano pepper, corn, and carrot until you get a nice, even char, 3 to 4 minutes more.
Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins and seeds.
Cut kernels off of corn cob. Dice onions, carrots, and poblanos into medium-sized pieces. Mix garlic and 1 pinch salt together in a bowl to make a paste.
Whisk cilantro, olive oil, lime juice, and garlic paste together in a medium bowl. Mix in roasted vegetables. Season with salt and pepper. Refrigerate until ready to serve, at least 30 minutes; serve chilled.

Nutrition Facts : Calories 63.1 calories, Carbohydrate 9 g, Fat 3.2 g, Fiber 2.6 g, Protein 1.6 g, SaturatedFat 0.4 g, Sodium 81.9 mg, Sugar 2.2 g

ROASTED VEGGIE SALSA image

Yield 10

Number Of Ingredients 13

4 large ripe tomatoes, cut into thin slices, seeds removed
1/2 purple onion, diced
1 red bell pepper, diced
1 yellow pepper, diced
4 green chiles, diced, seeds removed
4 ears corn boiled, kernals cut off
4 cloves garlic, peeled and diced
2 cans black beans, drained and rinsed
1 12 oz. can tomato sauce
1 6 oz. can tomato paste
Vinegar
Lime juice
Red pepper

Steps:

Turn oven on to Broil. Cover a 13x9 inch baking pan with foil and coat the foil with olive oil spray. Toss first seven ingredients with with olive oil and spread evenly throughout the pan. Broil for several minutes - just long enough to roast but not char the outside. Mix roasted vegetables with black beans, tomato sauce, and tomato paste. Season with vinegar, lime juice, and red pepper to taste. Serve with tortilla chips, pita bread, or warm crusty sourdough bread.