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Organic Roasted Five Pepper Salsa Recipe

Updated on April 23, 2014

Easily turn this bowl of Organic Goodness into a deliciously roasted salsa right now!

For best results, always choose Fresh Organic Veggies. Cilantro, Anaheim peppers, Jalapenos, Pasilla peppers, chili peppers, bell peppers, garlic, tomatoes, lime.
For best results, always choose Fresh Organic Veggies. Cilantro, Anaheim peppers, Jalapenos, Pasilla peppers, chili peppers, bell peppers, garlic, tomatoes, lime. | Source

You will now make a thick, hearty roasted salsa that can stand up to the toughest chip!

FIve Pepper Roasted Stand Up Salsa with Blue Corn Chips.
FIve Pepper Roasted Stand Up Salsa with Blue Corn Chips. | Source
Spruce up your mornings by adding 1 teaspoon of salsa per egg, scramble and cook it all together in the pan for breakfast. Delicious.
Spruce up your mornings by adding 1 teaspoon of salsa per egg, scramble and cook it all together in the pan for breakfast. Delicious. | Source

Good for you & Tastes Amazing!

If you like your salsa on the medium side of spicy, this recipe is perfect for you.

If you prefer your salsa to be on the hotter side, you may wish to add a few more small Serrano peppers, and keep them on top of the other vegetables in the pan when you roast them.

What I love about this particular recipe is that when I scoop my salsa onto a chip, it doesn't drip and run off the chip before I get the chance to eat it.

Here is a super simple way to slice, seed, roast, and blend to create this fine 5 Pepper Roasted Salsa.

(I also love it with my scrambled eggs in the mornings!).

Cook Time

Prep time: 15 min
Cook time: 1 hour 15 min
Ready in: 1 hour 30 min
Yields: fills 4 ten ounce mason jars

Your Ingredients

  • 5 large Red Tomatoes
  • 1 large Red Onion
  • 1 large White Onion
  • 1 Bulb of Garlic
  • 3 large Anaheim Peppers
  • 5 Jalapenos
  • 2 large Pasilla Peppers
  • 3 small Serrano Peppers, (the smaller, the hotter)
  • 1 bunch Fresh Cilantro
  • 3 small Sweet Chili Peppers
  • 1 teaspoon Salt
  • 1 teaspoon black pepper
  • 2 fresh small Limes
  • 2 teaspoons Cumin
  • Olive Oil

Instructions

  1. Preheat your oven to 350 Line a cookie sheet with foil and drizzle olive oil onto foil (lightly)
  2. Wash all peppers, slice open and remove seeds. Each type of pepper has it's own way of slicing that is so easy to learn. (I have provided Pepper Slicing Action Photos below these instructions.)
  3. Slice each onion (red and white) in half. Then slice each half into half again. Set chunks of onion on cookie sheet.
  4. Cut off the ends of the Bulb of Garlic, and peel each clove. Leave the cloves whole and set aside.
  5. Cut tomatoes into chunks the same size as your onion chunks. Set on cookie sheet with onion.
  6. After following the Pepper slicing directions, place each slice of pepper on cookie sheet with the Tomato and Onion.
  7. Add Garlic cloves last, spreading them each out on top of the peppers evenly.
  8. Drizzle olive oil very lightly over everything. Make sure to drizzle oil over your Garlic Cloves.
  9. Put sheet ( I used two cookie sheets for mine) in oven. Check after an hour. Depending upon the size of your chunks and the various oven temp ranges, you may need to leave yours in for the full 75 minutes. Make sure that your veggies are charred on the top. This process of charring is what infuses the mouth watering Roasted flavors into the body of each veggie.

Let's Get Started!

Preheat Oven 350
Preheat Oven 350 | Source
JALAPENO SLICING #1
JALAPENO SLICING #1 | Source
JALAPENO SLICING #2
JALAPENO SLICING #2 | Source
JALAPENO SLICING #3
JALAPENO SLICING #3 | Source
JALAPENO SLICING #4
JALAPENO SLICING #4 | Source

Fresh Pasilla Pepper

These Peppers are easy to core. Cut around the stem at an angle as if you were carving the top of your Halloween pumpkin and pull the seeds right out of there. RInse any straggler seeds and slice into 8 large even chunks.
These Peppers are easy to core. Cut around the stem at an angle as if you were carving the top of your Halloween pumpkin and pull the seeds right out of there. RInse any straggler seeds and slice into 8 large even chunks. | Source

Sweet Chili Peppers

You can use 3 or 4 of these babies! Red or Yellow Bell Peppers make fine substitutes for Sweet Chili Peppers.
You can use 3 or 4 of these babies! Red or Yellow Bell Peppers make fine substitutes for Sweet Chili Peppers. | Source
Slice off each end. Cut length wise along "spines" of peppers. That is where the seeds are.
Slice off each end. Cut length wise along "spines" of peppers. That is where the seeds are. | Source
Simply slice the seeds right out of there.  (save them for your garden!)
Simply slice the seeds right out of there. (save them for your garden!) | Source

Keep On Slicing and Chunking.

you want your Tomato chunks to be about this big.
you want your Tomato chunks to be about this big. | Source
Cut off ends of Garlic Bulb
Cut off ends of Garlic Bulb | Source
Slice off each end of each Garlic Clove to make Peeling easier.
Slice off each end of each Garlic Clove to make Peeling easier. | Source
Peel comes right off!
Peel comes right off! | Source

Veggie Pans ready for ROASTING

Place all veggies on Cookie SHeets or Baking Pans lined with foil and drizzled with Olive Oil.
Place all veggies on Cookie SHeets or Baking Pans lined with foil and drizzled with Olive Oil. | Source
Try to keep everything at an even level. Place smaller slices of pepper on top of everything.
Try to keep everything at an even level. Place smaller slices of pepper on top of everything. | Source
Drizzle a light coat of Olive Oil over everything.
Drizzle a light coat of Olive Oil over everything. | Source
This is ideal for how I like my veggies to look after being in the oven for an hour.
This is ideal for how I like my veggies to look after being in the oven for an hour. | Source

Blend Roasted Veggies

Put Salsa in Blender. Pulse until well incorporated.
Put Salsa in Blender. Pulse until well incorporated. | Source
Toss your entire bunch of Cilantro into blender. Pulse again.
Toss your entire bunch of Cilantro into blender. Pulse again. | Source

The FINAL INGREDIENTS

Add

  • juice from 2 small limes
  • 2 teaspoons of Cumin
  • 1 teaspoon of salt
  • 1 teaspoon of black pepper

Blend to desired consistency.

Store in sealed containers in your refrigerator for up to 1 week.

My salsa is now your salsa.
My salsa is now your salsa. | Source
My salsa will make your chips beg for more.
My salsa will make your chips beg for more. | Source

Rate this Salsa. Does your chip stand up?

5 stars from 1 rating of Five Pepper Roasted Salsa

Super Food Recipe

Click the link to see the recipe.
Click the link to see the recipe. | Source

Comments

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    • Aplethora23 profile imageAUTHOR

      Angie Power 

      5 years ago from North Cali

      Thank you for sharing Tammyswallow. It makes a very tasty salsa.

    • tammyswallow profile image

      Tammy 

      5 years ago from North Carolina

      Looks yummy and healthy at the same time. I have always wanted to try making my own. Now that I see how easy it is, I will give it a try. Great hub!

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