1 hr 30 mins
Made this myself. The only non-roasted veggie is ONE, solitary garlic clove which just punches up the flavor. The salsa is not spicy at all. My mom described it as a little sweet. The salsa was a hit. I was tempted to title this Witchin' Salsa (replace the W with a B), but this is more kid-friendly. For you heat-eaters (myself included), you can add cayenne, hot sauce, or replace the jalepenos with other chiles. I just had to go wimpy because of my mom. I swear, I can practicially DRINK tobasco. My mom enjoyed the gazpacho part with a grilled cheese. You can even spread the salsa on crusty bread and call it 'Bruschetta'. Alternatively, you can GRILL the veggies
My Private Note
Units: US | Metric
- 2 tomatoes
- 1 red onion (you're only using half, though - save the rest for later)
- 1 green bell pepper
- 1 red bell pepper
- 1 orange bell pepper
- 1 yellow bell pepper
- 3 cloves garlic, divided
- 2 jalapenos
- 1 ear of corn, leaves and hairs removed
- 2 teaspoons fresh lime juice
- fresh cracked black pepper
- fresh cilantro (optional)
- baked pita chips
- 1preheat oven to 450*F.
- 2Line a baking stone or baking sheet with tin foil.
- 3Wash veggies (no need to peel onion or two garlic cloves- just toss in as is) Arrange all veggies, but one garlic clove on prepped sheet.
- 4Pop inside oven.
- 5Meanwhile, get some big pieces of tin foil ready.
- 6Check on veggies 20 minutes later, turn veggies over and remove those that you believe are done (I happen to like MY veggies on the blacker side- personal preference) The corn will take longer.
- 7Just keep checking the veggies.
- 8When you DO take out any veggies, place them inside tin foil (you can pile them in if they'll fit) and close tightly.
- 9Let sit (this is better than the'paper bag' method because the veggies release water and paper bags will just be messy) When all veggies are done and cooled, unwrap foil and peel veggies (should come right off) Seed all veggies that need to be.
- 10Unpeel onion and garlic cloves.
- 11take half of the onion and save the rest for a sandwich later (yum!).
- 12Place tomatoes, peppers, jalepenos, all 3 garlic cloves in food processor.
- 13Process to desired chunkiness or smoothness.
- 14Season liberally with fresh cracked black pepper.
- 15Put a strainer in a larger bowl.
- 16Pour salsa in strainer and mix with a spoon to help press excess moisture out Let sit for a bit while you take the cooled corn, stand it up on a cutting board, and run a chef's knife down the kernels add kernels to salsa and mix together.
- 17when done straining, place salsa in a bowl and add lime juice.
- 18Season with more black pepper to correct seasonings, if desired.
- 19Take'gazpacho' and store for later (serve cold or microwaved. suggestion: with grilled cheese. You'll need to season the soup- it's a tad bland- nothing a little hot sauce can't cure;) Serve salsa with a smile (and pita chips as well;).
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Nutritional Facts for Rainbow Roasted Salsa & Gazpacho Bonus
Serving Size: 1 (1048 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 164.1
- Calories from Fat 14
- Total Fat 1.5 g
- Saturated Fat 0.3 g
- Cholesterol 0.0 mg
- Sodium 21.5 mg
- Total Carbohydrate 37.5 g
- Dietary Fiber 8.2 g
- Sugars 14.0 g
- Protein 6.1 g