Mid-Summer Garden Roasted Salsa

Mid-Summer Garden Salsa looks uniquely different than early or even late summer salsa and I’m about to tell you exactly what I mean. But first, for all you persevering gardeners out there, don’t you agree?? – there’s no greater satisfaction or reward for all the sweat-filed labors of gardening than to be able to use and enjoy your harvest?

And it’s with that desire – to feel satisfied and rewarded – that I’ve been inspired to create this recipe for Mid-Summer Garden Roasted Salsa. Now, earlier in the summer, my garden was full of squash and radishes and heirloom leafy greens and dill and cilantro. But now, thanks to some unrelenting bugs and this oppressive heat and humidity, all of those things have gone away.

In their place, my garden is full of persevering tomatoes, sweet peppers, hot peppers, chives, oregano, thyme, parsley and mint! So, it’s these ingredients that have inspired my Mid-Summer Garden Roasted Salsa recipe.

For this recipe, I refused to ‘run to the store’ to pick up the things I use for a typical salsa. So, if you are wanting to replicate this salsa and don’t have these specific herbs on hand, feel free to grab your favorite herbs (like cilantro) and sub them in place.

Mid-Summer Salsa Ingredients

Because of that, this recipe includes a combination of cherry and beefsteak type tomatoes, both sweet and hot heirloom peppers, sweet garden fresh onions, parsley, citrus mint and chives.

Roasting the tomatoes, peppers and onions does 2 important things. It allows for the sugars natural to these veggies to caramelize and creates some outer char that provides a nice smoky flavor.

Once the veggies have been roasted,

• remove any stems
• chop herbs
• add 1 c crushed tomatoes (optional – helps to keep the tomato liquid from separating in the salsa)
• place in a food processor
• pulse to desired consistency
• add sea salt + pepper to taste

The subtle flavors of mint and parsley add an unexpected but strangely logical flavor to this salsa – kindly identifying themselves as mid-summer garden troopers. All the while, the roasted, caramelized veggies and the heat from those few hot peppers bring comfort to my deep cravings for salsa.

This is the salsa that satisfies my gardening spirit and my tastebuds!

Mid-Summer Garden Roasted Salsa

• 3-4 c tomatoes, halved (cherry, Roma and/or beefsteak types work great)
• 1 c sweet peppers (red bell pepper or heirloom types)
• 1/4-1/2 c hot peppers, (jalapeño or cayenne types)
• sweet onions (1-2 medium), halved or quartered
• 1 c crushed tomatoes (canned), optional
• 1/2 – 1 t fresh parsley, chopped*
• 1 t fresh oregano*
• 3 T fresh chives, chopped*
• 2 t fresh mint, chopped (I used a citrus variety)*
• sea salt
• black pepper

Preheat oven to 425°. Lightly spray an 11″x15″ or 12″x17″ rimmed sheet pan with non-stick cooking spray.

Next, arrange tomatoes, peppers and onions evenly on the baking sheet and roast for 30-45 minutes until veggies are charred and juices are caramelized. Be sure to remove them from the oven before they burn to a crisp.

Remove the veggies from the oven and place in the bowl of a food processor or blender. Add remaining ingredients, including the canned crushed tomatoes, and pulse to achieve desired consistency. Season to taste.

Serve immediately or refrigerate up to 10 days.

Makes 3-4 c

*feel free to sub cilantro for the herbs listed

I prepared this recipe at the request of Kiepersol.