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Roasted and Raw Veggie Salsa

Roasted and Raw Veggie Salsa

Fresh veggies that have been roasted, carmelized and chopped along with raw veggies that compliment the flavors. Southwest influence on the style.

Course Salad, salsa
Cuisine American, Southwest, Vegan
Keyword Paleo, Plant Based, Whole 30
Prep Time 45 minutes
Author Dawn Loves Food

Ingredients

  • 5 Tomato
  • 2 Red Pepper
  • 2 Onion
  • 2 Carrot
  • 2 Jalapeno
  • 1 Bunch Cilantro
  • 1 Bunch Green Onion
  • 1 Lemon
  • 1 Ear Corn
  • 1 T Everything but the Bagel Seasoning Or Your Fav Season All
  • 1 t Tapatio Whatever hot sauce you like
  • 1 T Avocado Oil
  • Salt to taste

Instructions

  1. Oven to 400f, Slice red pepper into long thick strips, cut the onion into thick moons and the jalapeno seeded and halved. Drizzle a good amount of avo oil over the veg, salt a touch and toss them around until glossy on all sides. Bake for 20 minutes (you can make this in advance too)

  2. While they're cooking, dice everything into small bite size pieces, mince the jalapeno, shred the carrot, cut the corn off the cobb. Squeeze the lemon juice all into the bowl.

  3. When the veggies are done let them cool to room temp (about 15 minutes) and chop them all up to the same size as the rest of the veggies.

  4. Pending on the type of texture you want, use a food processor to blend into a salsa -or- keep it more bite size chunky - you pick!

  5. Add the EBBS and Tapatio -- STIR. Use your hands if needed. Get it all mixed up GOOD.

Recipe Notes

If you're on an active round of W30 - remove the corn from the mix.

You can serve this fresh OR you can leave it overnight.

Keep the tapatio when serving, if they want more spice it's ready!

Works great with STURDY chips, like rounds or cups...or proper Mexican style corn chips that can handle civiche :) 

Serve with a spoon if needed. Save and use it for meal prep all week!! Freeze some and make a soup out of it later -- I'm FULL of ideas:)