I’m in LOVE. I’m in LOVE and I don’t care who knows it! I want to shout it from the mountain tops! Friends, I’m am so very pleased to announce to you that after long deliberation and careful planning there is a new addition to my little family…I’d like to take a brief moment to introduce you to my latest pride and joy:
That’s right, a new 14-cup Cuisinart food processor with an extra-large feed tube in brushed stainless steel. This machine can handle just about anything I throw at it. It’s even powerful enough to knead bread dough! Whether it’s a simple meal or a complex dish, this baby has cut down on both my preparation and clean-up time. What a delight!
Believe it or not, until this point, I have survived solely on a handed-down, mini chopper, gifted to me by mother as she upgraded. Don’t get me wrong, the little guy is a gem and is still in play for use but decided it was time to get a big-girl machine and charge full-speed ahead. I cook most ferociously at home- there isn’t anything I love to do more with my free time than cook and experiment with recipes and as I tore open the box I knew I had to use it immediately.
But what to make…? I decided on the perfect recipe to christen the new addition to my kitchen. A classic roasted salsa. I’ve always made salsa but by hand…such a labor of love. Nothing beats a fresh, homemade batch. You control the ingredients, the texture, and the temperature; the difference between homemade and store bought is undeniable. If you don’t already, start making your own for your family. What used to take me a few hours (yes, I actually cut everything up by hand) is now down to about 15-20minutes (minus the roasting time). It’s become a weekly event for me… On Saturday morning I pick up all of the fresh produce and by Saturday evening – we have our jars filled. I thought you might want to try my recipe – whether you make it by hand or using your own food processor; it’s a recipe I know will make you happy. I keep a jar in the refrigerator at all times.
- Heat oven to 400’
- Line a large rimmed baking pan with foil or parchment paper
- Clean/prep the vegetables – make sure they are clean; I usually core the tomatoes and take the outer layer of skin off the onions
- Lay everything out, in a single layer on a rimmed baking sheet
- Bake until vegetables are blistered and slightly softened, flipping the vegetables at the 30min mark (garlic may need to be removed earlier if it’s browning too quickly)
- Discard the garlic skins; in a food processor, pulse garlic and cilantro; add the juice of 2 limes, season with coarse salt and pulse to combine – place cilantro mixture in a bowl and set aside
- Place all the remaining vegetables in the food processor (may need to do this in two batches) and coarsely puree until you have the texture you prefer
- Transfer salsa to a bowl and stir in the cilantro mixture; add the balsamic vinegar, the red wine vinegar, and gently combine
- At this point you may choose to add in a little additional salt and/or Sriracha Sauce, if desired. *I usually let the salsa sit at room temperature for about an hour to let all of the ingredients marry before determining if any adjustments need to be made; if you find it’s too hot for your liking I recommend adding a few more coarsely pureed tomato’s (no need to roast) and sometime I add a splash or orange juice
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