The countdown is on, 10 days until Superbowl 2014 and what says Superbowl more than chips and salsa?
This salsa combines fresh vegetables and herbs with scrumptious spices for a salsa so delicious, you’ll never go back to the stuff in jars!
- 3 tbsp Enzo Olive Oil
- 1 tbsp apple cider vinegar
- 1 tsp cumin
- 1 tsp chipotle powder
- 2 cups cherry tomatoes
- 2 jalapeños (halved and de-seeded)
- 4 cloves garlic
- ½ red onion (quartered)
- 2 tbsp fresh cilantro
- 2 small limes (juiced)
- ½ tsp salt
Preheat the oven to 400°.
In a small bowl, whisk the olive oil, vinegar, cumin and chipotle powder together.
Place the tomatoes, jalapeños, garlic and red onions on a large baking sheet lined with foil. Pour the mixture over the veggies.
Place in the oven and roast for 25 minutes.
Remove from the oven and cool for 10 minutes. Grab the edges of the foil and pour the roasted veggies into a food processor or blender.
Add the cilantro, lime juice and salt.
Blend until the salsa is pureed well.
Place in the refrigerator for 1 hour to chill.
Serve with your favorite chips, tacos, enchiladas or nachos!
♣ Vegetarian Option: This recipe is vegetarian (and vegan!)
♦ Gluten Free Option: This recipe is gluten-free.