Roasted Vegetable Salsa

Roasted Vegetable Salsa packs in the veggies and flavor for a delicious, allergy free, vegan condiment

Salsa is one of my favorite condiments. Actually, it is my all-time favorite condiment. I always always have salsa in my fridge and usually have a backup in the pantry when the current jar runs out.

I use it for/on/in everything. Salsa is delicious on eggs, on baked potatoes, with chicken, in soup, with chips, on tacos (duh), and so much more!

The best part about salsa for me is that it adds extra veggies to your day. I’m always trying to find ways to eat more veggies, and salsa is the perfect way to add more veggies to your diet.

In honor of Cinco de Mayo next Thursday, I decided to create my own homemade salsa.

I’ve made multiple versions of salsa and felt like it was time to make a new version. Plus, I’m in refrigerator clean-out mode since I’m moving out on Saturday (ah!) and salsa is a great way to use up any produce in your kitchen.

Since roasted veggies are God’s gift to taste buds, I thought that a roasted vegetable salsa would be a delicious addition to my salsa collection.

The roasted veggies give the salsa a whole new dimension of flavors not present in a fresh tomato or canned tomato salsa. The addition of peppers to the mix really takes this to the next level.

Like I said before, I love that salsa packs in the veggies. There are 5 cups of veggies in this batch of salsa (which makes about 1 and 1/4 cup salsa). That means that just 1/4 cup of this Roasted Vegetable Salsa gives you a full serving of veggies.

Whoever said it was too hard to get enough veggies in your day didn’t have this salsa and that is oh so sad.

Let’s change that fact, and make more salsa, people!

Roasted Vegetable Salsa

Roasted Vegetable Salsa packs in the veggies and flavor for a delicious, allergy free, vegan condiment

Print Rate

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 5

Author: Meme

Ingredients

• 1 cup sliced bell peppers 1 medium bell pepper
• 1 cup chopped onions 1 medium onion
• 3 cups cored & chopped tomatoes 3 medium tomatoes
• 2 TBSP chopped jalapeño 1 small jalapeño
• 1 TBSP olive oil
• 1 tsp chopped garlic
• 2 TBSP apple cider vinegar
• 1 TBSP chopped cilantro
• 1/4 tsp salt

Instructions

• Heat oven to 450*F for 20 minutes. Stir vegetables and add garlic. Roast for another 20-25 minutes. Remove from oven and let cool.
• Once the veggies are cool, transfer them to a food processor. Add in the vinegar, cilantro, and salt. Pulse until the veggies and chopped and it has the desired salsa consistency you prefer. Refrigerate for up to 7 days.

Notes

*You can use red or white wine vinegar in place of the apple cider vinegar if desired.

*Makes 1 1/4 cups

Did you try this recipe?Mention @memeinge or tag #livingwellkitchen on Instagram! Bonus points for leaving a comment & recipe rating below. THANK YOU! xo

Meme

If you’re looking for more Cinco de Mayo recipes, I’ve teamed up with some great bloggers to collect some awesome recipes to celebrate the festive holiday!

Margarita Granita by Feast + West
Cinco de Mayo Party Inspiration and Recipes by A Joyfully Mad Kitchen
Poblano & Mushroom Tosadas by The Mexitalian
Roasted Strawberry Rhubarb Agua Fresca by Will Frolic for Food
Street Corn-style Roasted Potatoes by A Little Gathering
Pork & Black Bean Stew by think fruitful
Tequila Lime Tart by Love & Flour
Crispy Fish Tacos with Cajun Mayo by Winstead Wandering
Strawberry Watermelon Agua Fresca by A Savory Feast
Shredded Chicken Gorditas by Loves Food, Loves to Eat
Carne Asada Fries by Tornadough Alli
Mexican Carrot Dogs with Chunky Salsa Verde by Strength and Sunshine
Raspberry Lime Rickey Margaritas by Feed Me Phoebe
Slow Cooked Carnitas Style Chicken by Simple and Savory
Chicken Fajita Sandwich by Brunch-n-Bites
Cantaloupe Mint Margaritas by The Speckled Palate
Brussel Sprout, Wild Mushroom, Avocado and Feta Tacos with Tomatillo Salsa by Arthur Street Kitchen
Spiced Chocolate Ice Cream with Roasted Pepitas by Bethany Grow
Roasted Veggie Salsa by Living Well Kitchen
Seared Scallop Tacos with Spring Mango Salsa and Avocado Cream by Domesticate ME!
Blackberry Mint Agua Fresca by the Grant life
Traditional Homemade Flour Tortillas by Sustaining the Powers
Nightshade Free Southwest Salad by I Say Nomato
Southwestern Orzo Salad by Family Food on the Table
Cheesy Southwest Egg Rolls by Pink Cake Plate
Watermelon Mint Margarita by Gold & Bloom
Mix-Your-Own Guac Bar by Hey There Sunshine
Blood Orange Margaritas by Glisten and Grace
Veggie Stuffed Chiles Rellenos with Avocado Cream by Hello Little Home
Slow Cooker Red Chicken Enchiladas by Sustaining the Powers
Margerita Poke Cake by Pink Cake Plate
Mojito Cupcakes by The Rustic Willow
Margarita Shrimp Tacos by Macheesmo
Pineapple Cilantro Salsa by Feast + West
One Pot Taco Soup by A Joyfully Mad Kitchen
Sizzling Texas Fajitas by Sustaining the Powers
Tequila Lime Cupcakes with Margarita Buttercream by Sugar Dish Me
Slow Cooker Chipotle Turkey Tacos by Two Places at Once
Margarita Bar by Mixplorology

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