Roasted Salsa 3 Ways

By starting with a base of green salsa, you can change the flavor by adding just a few more ingredients. We’ve suggested a few different combinations, but let your imagination run wild and see what you can come up with!

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Grilling or roasting actually sweetens the flavor of vegetables (or meat for that matter). The browning effect (also called the Maillard reaction) occus when the sugars in the proteins and carbohyrdates are heated above 300°F. Aside from turning foods brown and golden, the other changes that occur at the molecular level result in hundreds of flavor and aroma compounds being created.RoastedSalsa2

Dice up everything into the same size pieces, so the salsa is uniform in consistency. To save time use bottled green salsa.RoastedSalsa3

Roasted Salsa 3 Ways
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Serves: 8
Using a premade green salsa makes this quick to put together. You can find green salsas in the grocery store aisle next to the taco kits.
Ingredients
Roasted Yellow Pepper & Mango Salsa
  • 2 cups green salsa
  • 1 mango, finely chopped
  • ½ yellow pepper, halved
  • ½ orange pepper, halved
Roasted Pineapple & Green Salsa
  • 2 cups green salsa
  • 2 green onions, finely chopped
  • 4 pineapple rings
  • 1 chipotle pepper in GF adobo sauce, finely minced
Roasted Corn & Red Pepper Salsa
  • 2 cups green salsa
  • 1 red pepper, halved
  • 2 cobs corn
  • 1 green onion, finely chopped
  • 1 cup grape tomatoes, chopped
  • ¼ cup fresh basil, finely chopped
  • 1 tsp paprika
Instructions
  1. For all salsas drizzle peppers, corn, and pineapple with a bit of oil and grill until tender and charred on both sides.
  2. Chop grilled veggies then combine with remaining salsa ingredients.
Notes
For some added nutrients (and color!) stir in up to ¼ cup finely chopped kale or spinach to the finished salsas.

 

 
 

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