Difficulty: Easy
Time: 15 min prep + 45 oven
roast
Servings: 1 1/2 quarts
This salsa is rich and tasty. Try it w/ huevos rancheros for breakfast & brown rice
& beans w/ anything off the grill for lunch & dinner. If you’re trying to get the kids into
veggies, maybe roast the jalapeños & poblanos on the side.
|
Amount
|
Measure
|
Ingredient
|
Prep
Method
|
|
1
|
Medium
|
Red onion
|
Rings
|
|
1
|
Medium
|
Grapefruit
|
|
|
1
|
Medium
|
Navel orange
|
|
|
1-2
|
Cloves
|
Garlic
|
Opt,
sliced + 1 more fresh at end
|
|
1
|
Teaspoon
|
Sea salt
|
|
|
1/2
|
Teaspoon
|
Black pepper
|
|
|
1/4
|
Cup
|
Evoo
|
|
Cut the onion into large rings and load into a roasting
pan. Quarter the grapefruit &
navel and set on top of the onions.
Sprinkle w/ salt, pepper & olive oil.
Put into a cold oven & set the temp to 550. Set a timer for 25 mins. Once the oven
gets to temperature check it. Mine
takes just about 25 mins.
|
1
|
Large
|
Poblano
|
Opt,
chunks
|
|
1
|
Large
|
Jalapeño
|
Opt,
halved
|
|
1
|
Large
|
Yellow squash
|
Chunks
|
|
1
|
Medium
|
Zucchini
|
Chunks
|
|
1
|
Pound
|
Tomatoes
|
Chunks
|
Meanwhile prep out all the other vegetables. Remove the onions from the oven when
they are hot & just starting to char.
Pull out the citrus & let cool slightly while you load
in the other vegetables.
Squeeze
the citrus juice over the vegetables, stir well.
Stir well to combine all.
And if you’d like, tuck back in the spent citrus rinds.
I love the strong slightly bitter
flavor of the peels in my salsa.
But some may find that flavor too strong. Put back into the oven for another 20 to 25 mins.
The salsa is done when it’s beginning to get some good char
as shown. Let cool, remove spent
citrus rind and discard them.
Load
the salsa into a blender, with an optional fresh garlic clove & let ‘er
rip. I like this salsa to be a bit
chunky, so I stop the blender when it still has some texture.
|
1/2
|
Cup+
|
Fresh basil
|
Chiffonade
|
|
1 1/2
|
Cups
|
Frozen corn
|
Organic
|
Stir in the basil chiffonade & the corn if using.
I served this alongside the Mexican Vegetable Saute &
also loaded atop a millet baked egg tostada garnished w/ the vegetable
sauté. Now that is a power
breakfast. This salsa can be
thinned out w/ organic chicken or veggie broth and turned into a superb
tortilla soup later in the week.
Eating
Healthy & Delicious is a Win Win Win Situation!
Eat, Live
& Party Well
Blog post
by Chef Mark Cleveland
Chef Mark
Cleveland has joined the team of Hungry Harvest creating recipe & culinary
content for success in the kitchen with the amazing produce in each weekly Hungry
Harvest box. Visit www.hungryharvest.net/recipes/ for recipes, photos & More! Follow HungryHarvest and ChefMarkCleveland on Instagram
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'forward' in Italian, Avanti Natural is a culinary philosophy that integrates
the best of traditional European and Asian healthful eating with the latest
nutritional information for optimum health.
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