I hope that you have had a good week so far. Today I am going to give you the recipe for a Roasted Red Pepper and Tomato Salsa and Herby Guacamole which is perfect to bring to a party or potluck. They are also a perfect addition to a Mexican influenced meal like burritos or tacos (stay tuned for that in the next few days!) I have said it before and will continue to, salsa and chips are truly the key to my heart so I am excited to share this with you. Both of these are really easy to make and are both so good that it's hard not to eat it all at once, I hope you enjoy!!
Mexican Snack Night:
Prep Time:10 minutes/Cook Time:30 minutes/Total Time:40 minutes
Gluten Free/Dairy Free/Vegan/Plant Based/Dips/Snacks/Easy
Roasted Red Pepper and Tomato Salsa:
*5 or 6 Tomatoes on the Vine
*1 Red Bell Pepper
*1 Small Sweet Onion
*3 cloves of Garlic
*1 Jalapeno Pepper
*1/2 tsp of Paprika
*1/2 tsp of Cumin
*Drizzle of Olive Oil
*Salt to Tatse
*Pepper to Taste
*2 Ripe Avocados
*Juice of 1 Lime
*1 Tbsp of Dried or Fresh Basil
*1 Tbsp of Dried or Fresh Oregano
*1 Tbsp of Dried or Fresh Thyme
*Pepper to Taste
*Preheat oven to 400 degrees Fahrenheit.
*Cut the tomatoes into halves, dice the onions into thicker pieces and place onto lined baking sheet. Drizzle with olive oil and some sea salt.
*On another lined baking sheet, place the garlic-skin on and the red bell pepper (I would like to note that instead of leaving the bell pepper whole with the stem on, I gutted the pepper and cut it in half placing it on the baking sheet skin side down because I was curious if it would cook faster. I am not sure if it made much of a difference to be honest.) Drizzle with olive oil and some sea salt.
*Place both sheets into the oven and roast for about 30 minutes. (I took the garlic out at around 20 minutes). The tomatoes are done once skin has shriveled and started to blacken and same goes for the bell peppers. The onions should be tender but have started to char around the edges. I would also like to point out that while I did not choose to roast the jalapeno, you totally can depending on your preference.
*Let the veggies cool a bit and then place them into a food processor along with the jalapeno, the paprika, cumin, salt, pepper and dash of olive oil. Pulse in processor until salsa is chunky and not too watery.
*Place into bowl with some dill and chives. Set aside.
*Cut open avocados, take out the pit, remove the skin and place into food processor along with the diced onion, lime juice, herbs, salt, pepper and cilantro (if using). I would also like to say that using fresh herbs in this guac would probably taste fresher and make it stand out, but because I did not have fresh on hand I used dried and it still works and tastes delicious!
*Turn on the food processor on high speed for a minute,scraping down the sides if needed until the guacamole is a nice creamy consistency. Place in bowl,add the sea salt and serve immediately.
*Serve dips with fresh tortilla chips or alongside tacos (recipe coming, and its BOMB!)
I hope that you can indulge in this recipe just as much as I have. I really enjoy the combination of roasted peppers and tomatoes together in a recipe and along with the sweet onion it gives it a nice smoky but sweet flavor with a hint of spice with the jalapeno. The guacamole is a bit different than your run of the mill but it is really good and I am looking forward to trying it with fresh herbs and really being able to taste the difference. Like I have mentioned, my next couple of blog posts are a few plant based taco recipes that I made the other day; I kid you not they are my new favorite thing to make, so I hope you are looking forward to that!
What are you all getting up to this weekend? Leave me a comment below, keep in touch, I would love to hear from you!!