Wednesday, September 9, 2015

Twice Baked Spicy Garden Salsa

By Lisa VanWilliams

We had an accumulation of garden peppers and tomatoes so we made a fresh salsa. It's a great way to use up a ton of veggies as they reduce down to nothing when you bake them in the oven. Plus you can store this for later use. We added some garlic and onions and baked them until they were soft and fragrant, then we whipped it together in the blender. You can keep it healthy and eat it straight up like this once it's cooled, or you can add some cheese and throw it back in the oven if you want to be bad.

Hot peppers
Cherry peppers
Jalapeno peppers
Sweet peppers
Red peppers
Cherry tomatoes
Garden tomatoes
1 onion
3 garlic cloves
garlic powder
onion powder
salt & pepper
olive oil

Pepperjack cheese
Cheddar cheese
Philly Cream cheese with Chives

Preheat oven to 400. Remove all the seeds from the peppers and cut everything into pieces/slices. Toss it onto a baking tray and drizzle with olive oil. Sprinkle with salt, pepper, onion powder, and garlic powder. Bake for around half hour - 45 mins. Put everything in the blender and puree until desired consistency.

Toss some cheese in bottom of baking dish. Cover with salsa and top with more cheese. Bake in oven another 10 mins and broil for last few mins to brown top. Enjoy!

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