Blog | Weekly Specials

Roasted Salsa

  • 4 vine-ripened tomatoes (approx 1.5 lbs), cut into quarters
  • 1 large onion, cut into wedges
  • 6 garlic cloves
  • 4 whole Serrano peppers, stems removed
  • 1/4 cup vegetable oil
  • 2 tsp salt
  • 3/4 tsp cumin
  • 1/2 cup cilantro leaves
  • Juice from 1 lime (at least 1 Tbsp)

Preheat the broiler and set an oven rack to about 5″ below the heating element.

Line a baking tray with aluminum foil. Place the tomatoes, peppers, onions and garlic in the tray. Using your hands, toss the vegetables in the tray with the vegetable oil until fully coated. Broil until charred, 10-15 minutes.

Transfer the vegetables to a food processor fitted with a metal chopping blade and add the salt and cumin. Blend until slightly chunky. Add the cilantro and lime juice and pulse just until the cilantro is chopped.

Photo credit: Katheryn Moran Photography

recipes

Pepper Party

recipes

Tuscan Chicken Panzanella

recipes

Campfire Recipes

recipes

Make Your Own Pesto

beer and wine

Strawberry Basil Sangria

recipes

Prosciutto-Wrapped Chicken with Goat Cheese Pesto

grocery

Portable Treats on the Go

health & beauty

A Win for Your Skin

floral & garden

The Magic of Basil

recipes

Chili Lime Butter

recipes

Squeeze The Day

produce

Lemon Herb Crab Pasta

recipes

Lemon Poppyseed Cake with Panna Cotta White Chocolate & Berries

recipes

Grilled Wild Salmon Fillet with Peach Relish

bakery

All Donuts Are Not Created Equal

grocery

The Big Chill
X
- Enter Your Location -
- or -