The mastermind behind this vibrant dish was a gardener-chef known for her farm-to-table philosophy. As the community gathered, laughing and sharing stories under strings of twinkling lights, the Veggie Roasted Salsa became the star of the feast. Roasted to perfection and blended with care, the salsa was a rich tapestry of the garden’s bounty.
Guests were enamored with its versatility. Piled atop grilled keto-friendly tacos, it added a smoky depth. Scooped with crisp vegetable chips, it was the perfect keto-friendly appetizer. Even when spooned over grilled chicken or fish, the salsa brought a burst of flavor, transforming simple dishes into culinary delights.
As the evening unfolded, each dollop of Veggie Roasted Salsa added not just flavor but also a dash of community spirit to the dishes it graced. The fiesta hummed with contentment, proving once again that the most memorable recipes are those that bring people together, celebrate the local harvest, and turn every meal into an occasion.
Ingredients
- 2 lime halved
- 1 tsp black pepper
- 1 red onion
- 1/2 cup cilantro
- 3 large tomatoes
- 2 jalapeno pepper
- 3 tsp Pink Himalayan Salt
Instructions
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Roast each veggie over an open flame whole, except for lime which is roasted on the open face, until it chars. Do not put directly in the flame but rather close to it. If you have an electric stove put tin foil and roast it over the foil.
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Once each veggie is charred, prep each one by destemming and quartering the tomatoes, cut off the stem of the pepper and cut in half with removing all the insides. Cut onion into quarters.
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Put all the veggies into a food processor and squeeze the lime over and add in cilantro, salt and pepper.
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Cover the food processor and grind gently.
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Refridgerate until serving.
Recipe Notes
