A recent trip to Austin Texas made me revisit my love of homemade salsa. I have a good standby roasted salsa recipe that my friends love, but why not expand my repertoire? At 8am I sat on my pal Mia’s couch and chomped on chips and a salsa i found in their fridge (yes I eat chips and salsa for breakfast). It was super tasty for store bought salsa and upon looking at the ingredients I saw carrots! Carrots in salsa?? Back home now in rainy Vancouver Canada I decided to try and recreate the flavour for you all to enjoy. So here we go!
Sweet n’ Spicy Roasted Salsa
1 corn cob
1 jalapeno pepper
3 hot skinny peppers (see pictures, no idea what they are called)
4 cloves garlic
1 large onion
1/2 a large carrot sliced (see pic)
5 to 6 tomatoes (have an extra fresh one to add if it gets too spicy)
1 cup chopped cilantro
1/2 lime juiced
1 1/2 teaspoons salt
1/2 teaspoon fresh cracked pepper
1/2 teaspoon cumin
1/2 teaspoon ancho chili powder
Heat oven to broil. Place onion (peeled and cut in half) carrots chopped (see pic) and tomatoes on a cookie sheet. Sprinkle a little bit of olive oil on the carrots… Check on them every 5 minutes and turn them over to get them nice and burnt and roasted. Carrots will be done first – remove them when they look roasted.
Roast corn, garlic (leave skin on) and all of the peppers on a grill or in a frying pan (poke each pepper with a knife or they will explode while cooking). Peppers and garlic will be done before the corn, just set them aside when they are cooked.
When tomatoes and onions are all roasted and toasty put them into your food processor along with the carrots, peppers, garlic, lime juice and spices. Pulse till mixed well, but not super smooth. You want some texture.
Add spices and corn that you have chopped off the cob and the cilantro. Briefly pulse for a few seconds.
And that’s it! My favorite chips are Tostitos Multigrain. They are a little sweet and perfectly salty.