Easy // 15 min prep + 45 oven roast // 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.
1 Red Onion, rings
1 Navel Orange
1 Leek, chunks
(Opt) 1 Poblano, chunks, 1 Jalapeño, half
1 Yellow Squash, chunks
(opt) 1 Zucchini, chunks
10 oz San Marzano Tomatoes, chunks
1/2+ Cup Fresh Basil, chiffonade
(Opt) 1-2 Cloves Garlic + 1 more fresh at end
1 Tsp Sea Salt
1/2 Tsp Black Pepper
1/4 Cup Evoo
(Opt) 1 1/2 Cups Frozen Corn
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. 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. 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. 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.