Sunday, June 6, 2010

Beeg's Homemade Salsa

4 Roma Tomatoes Chopped

1/2 C Roasted Asparagus

1/2 C Roasted Zucchini

1C Roasted Bell Pepper

1/2C Roasted Jalepeno(no seeds or veins)

1/4C Roasted Corn

1/4 C Chopped Cilantro

1/2 C Onion

Zest and juice of one Lime

1 Tbsp Salt

1/2 Tbsp Pepper

* All roasted veggies, except the onion were done on the BBQ.(leave onion raw) Put all veggies in a bowl after BBQ with plastic wrap to cover for 10 min. Veggies soften when covered to steam. Peel skin and take out seeds and veins of the Bell Pepper and Jalepeno. Cut corn off the cob. Chop all ingredients to same size pieces.

Servering suggestions:

Use with tortilla chips

Put a spoonfull on top of chicken breast

Use on Tacos

Add in with Cous Cous or Rice

Add to a salad

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