Canning Tomatoes: Roasted Salsa

Step 5 Cut Your Vegetables and Mix Ingredients Together

The best thing about roasted salsa is you don't have to sit around and cut everything into small bite size chunks. I hate cutting tomatoes, because no matter how sharp your knife, its just a pain. Your knife slides around and your hands get all pruney. With roasted salsa, your vegetables will cook down, so you just need to roughly chop.

Tomatoes and tomatillos: You don't necessarily need to cut up your tomatoes or tomatillos unless they are really big. You might want to cut them in half and quarters depending on size. If you aren't sure, just cut them in half.

Onions: Remove ends, cut in half and do a rough slice.

Peppers: Cut in half and remove seeds.

Garlic: separate into cloves and remove skin.

In a roaster, mix vegetables with spices and olive oil.

Comments

[Scumm7]

The olive oil is just there to evenly distribute the seasoning and to keep the vegetables from sticking to the roasting pan. So just add enough to lightly coat your vegetables.

[sarah p.]

Yes, how much olive oil?? I'm excited to make this salsa! :)

[canningmom]

Forkable, I am confused- how much olive oil am I suppose to add to the vegies, otherwise I think this is a pretty simple receipe. Thanks, Headcooker