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.
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
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.