Roasted Vegetable Salsa - 7.7g Carbs, 2g Fiber
By: The Gluten Free Goddess VIA WebMD Recipe from Foodily.com
Why buy jarred salsa when making your own is so easy? This is a mild
and flavorful salsa recipe perfect for those who find fiery fare a
tad too harsh. This mild salsa is delicious on grilled fish or grilled anything, for that matter.
1 pint (2 cups) of baby plum/grape tomatoes, halved
1 red pepper, cored, seeded, cut into thick strips
1 red or sweet onion, peeled, cut into chunks
5-6 garlic cloves
Extra virgin olive oil, as needed
Sea salt, to taste
3/4 cup corn kernels
1 (14oz can) Fire Roasted Tomatoes with Green Chiles
1-2 Tbsp balsamic vinegar, to taste
1/2 tsp ground cumin
A squeeze of organic raw agave syrup, to taste
2 Tbsp chopped fresh cilantro
--> Combine in a bowl and toss
1 pint (2 cups) of baby plum/grape tomatoes, halved
1 red pepper, cored, seeded, cut into thick strips
1 red or sweet onion, peeled, cut into chunks
5-6 garlic cloves
Extra virgin olive oil, as needed
Sea salt, to taste
--> You'll also need
3/4 cup corn kernels
1 14-oz can Fire Roasted Tomatoes with Green Chiles
1-2 Tbsp balsamic vinegar, to taste
1/2 tsp ground cumin
A squeeze of organic raw agave syrup, to taste
2 Tbsp chopped fresh cilantro
Preheat the oven to 425 degrees F.
Arrange the tossed veggies on a baking sheet in a single layer, leaving
some room for the corn; add the corn to the baking sheet in one section.
Roast the veggies in the top third of the oven until the veggies get
tender and edges get nicely browned- anywhere from 30 to 45 minutes.
If you have a grill you could grill your veggies instead of roasting.
Spoon the roasted veggies- sans the corn- into a food processor bowl;
add the canned tomatoes, balsamic vinegar, cumin and a drizzle of agave.
Cover and pulse a few times to achieve the consistency and texture you
prefer. Don't puree it- keep some texture.
Pour the salsa into a storage container; stir in the roasted corn and
cilantro. Taste test and adjust the seasoning to your liking.
Cover and chill for at least an hour to allow the flavors to co-mingle. Co-mingling is good.
Serving Ideas:
Serve as a dip with tortilla chips or yummy Brown Rice Chips.
Serve as a condiment with grilled fish, chicken, rice, enchiladas, tacos,
you name it.
Serve as a fresh uncooked sauce for pasta or polenta.
Servings: 6
Nutrition per Serving:
39 Calories, 0.2g Fat, 0g Saturated Fat, 0mg Cholesterol,
7.7g Carbs, 2g Fiber, 198mg Sodium, 1.7g Protein
