Fresh Vegetables Lead the Way in this Mild Salsa

Roasted Tomato Salsa, Fredericksburg City Public Schools

Fresh vegetables lead the way in this mild salsa.

Brian Kiernan, foodservice director for the Fredericksburg City Public Schools in Virginia, provided this recipe, which features a variety of fresh vegetables, herbs, citrus, low-sodium canned tomatoes products and dried spices. Kiernan says roasting the fresh vegetables brings out their natural sugars and lends a sweet taste, which complements the heat of the jalapeño peppers. Kiernan classifies the salsa as a mild to medium in heat.

Yield: 100 4-ounce portions

Ingredients

2 medium to large red onions, quartered
2 large red bell peppers, quartered
2 large yellow peppers, quartered
2 poblano peppers, quartered
6 to 8 salsa tomatoes, quartered
4 fresh jalapeños, stemmed
12 cloves fresh garlic
1 #10 can diced tomatoes
1 #10 can whole tomatoes
2 tbsp. course ground black pepper
1 tbsp. sea slat
1 tbsp. paprika
½ tsp. cayenne pepper
1 bunch fresh parsley, chopped
2 bunches fresh cilantro, chopped
1 tbsp. fresh lime rind
½ cup fresh lime juice
1 #10 can crushed tomatoes

Steps

1. Place all fresh vegetables on sheet pan and roast at 350°F for 20 to 30 minutes, until tender. Remove from oven and process in blender or food processor to a chunky texture.

2. Place in large mixing bowl. Drain, but save the juice.

3. Process diced and whole tomatoes in blender or food processor to a chunky texture. Add to fresh vegetables.

4. In separate bowl, mix all fresh herbs, dried spices and citrus. Add to vegetables.

5. Add can of crushed tomatoes.

Note: To change consistency, add some tomato juice you’ve set aside.