Create an account to discover delicious deals, enjoy personalized benefits, and find great recipes and food inspiration.
RECIPE TYPE
Vegetarian
SERVES
Yields 2 1/2 cups
Prep time: 10 min
Total time: 40 min
4 bruised tomatoes |
2 bruised peppers |
1 onion starting to sprout, peeled |
1 jalapeno pepper, chopped (optional) |
3 tbsp Longo’s extra virgin olive oil |
4 cloves garlic |
2 tsp Longo’s dried oregano |
3/4 tsp salt, divided |
1/2 cup cilantro leaves and stems |
2 limes, zested and juiced |
Cut tomatoes into quarters and remove core. Place in a large bowl, Cut peppers into quarters and remove seeds; add to bowl. Cut onion into wedges and add to bowl. Add jalapeño pepper, if using. Drizzle oil over top and add oregano and 1/2 tsp of the salt. Toss to coat. Spread onto a parchment paper lined baking sheet. Roast in 425ºF oven for 30 minutes or until vegetables are soft and golden brown. Let cool slightly. Scrape into a food processor. Add cilantro, lime rind and juice. Pulse together until slightly chunky. Stir in remaining salt and serve.
Avocado Variation
Do you have some avocados you need to use up? Mash them up and stir them into the salsa, season with more salt to taste.
Cucumber Variation
Want some crunch for your salsa? Dice up some cucumber and stir it in. Season with more salt to taste.
Bean and Corn Variation
Drain and rinse 1 can (19 oz/540 mL) Longo’s black beans and stir it into salsa. Add 1 can (341 mL) Longo’s corn, drained for some added variety of flavour and texture.
