Recipes
ScrapSalsa
Prep time:10 min
Total time:40 min
Yields 2 1/2 cups
Ingredients
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
Directions
- •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.
A dash of advice
If your limes are a bit dry you may need a couple extra, you will need 1 tsp grated lime zest and 3 tbsp of lime juice.