Colorado Bounty - Roasted Vegetable Salsa

Here in Colorado, with the coming of fall, pepper roasters start showing up on roadsides and farmer's markets - and the smell in my kitchen while roasting the peppers was very similar. The smell reminds me of last fall - my first fall back in Colorado. It isn't a smell I remember from my childhood, instead it is a smell I now associate with being at the Farmer's Market and being VERY pregnant. I didn't try any peppers last year due to unfortunate heartburn.

But - this year, I decided to be brave. So I bought a couple poblanos, a handful of bell peppers and a jalapeño. I also picked up tomatoes, onion and corn. I roasting all of the veggies in the salsa - and to do this I put them on a cookie sheet in the oven. It fills the house with the delightful smell of the roadside pepper roasters - enjoy!

Roasted Vegetable Salsa

• 3-4 Bell Peppers (whole - use different colors - I recommend Red, Green and Purple)
• 1-2 Jalapeño (whole)
• 1-2 Poblano (whole)
• 4-6 large Tomatoes (heirlooms are fun, remove the stem)
• 1-2 Corn on the cob (shucked and whole)
• 1 Onion - sliced in large coins (I use a large sweet onion - like Walla Walla or Vidalia)
• Sea Salt
• Pepper
• 1 Lime
• Ground red pepper (to taste for spice)
• Cilantro (optional)

Instructions:

• Turn on the broiler on high and place a rack at the top of the oven. On a dry cookie sheet, place the peppers. Roast the peppers until the skins are black and papery on all sides. Turn the peppers often and remove them individually once roasted. (Note - you want to get the skin nice and black as it will be easier to remove)
• Once peppers are all removed, put the corn, tomatoes and onion onto the cookie sheet. You can dry roast or roast with a little bit of olive oil on the skin of the onion. As it roasts, turn the corn and onions so they can roast evenly. Remove the corn when it has some black - but before it has completely blackened. Remove tomatoes oven when tomatoes are bubbly, the skin has split and it is a little black. Remove onions when they are slightly blackened at the edges.
• Peppers: Once cool, remove the skins, seeds and hull of the peppers (once cool enough to handle). Roughly dice the peppers and save in a large glass bowl
• Tomatoes: Once cool, remove the skins and roughly dice. Add diced tomatoes and juice into glass bowl
• Onions: dice and add to the bowl
• Corn: Slice the kernels off of the cob and add to the glass bowl.
• Once all of the vegetables are chopped and in the bowl, stir and add sea salt and pepper to taste.
• Squeeze 1/2 to 1 lime over salsa. Taste!
• For a saucier salsa - puree half of the salsa and blend back into the bowl.
• Add diced cilantro at the end.
• Let it mellow for at least 15 minutes to allow the flavors to blend
• Salsa lasts for up to 2 weeks

Enjoy!