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Complete Idiot's Guide to Vegan Cooking
by Beverly Lynn Bennett & Ray Sammartano
When you're in the mood for a slightly sweet salsa with some kick, or you're having a party or just entertaining friends, whip up a batch of this oven-roasted salsa.
Prep time: 5 to 7 minutes
Cook time: 5 to 7 minutes
Yield: 3 to 3½ cups
Serving size: 1/4 cup


• 2 ripe peaches, cut in half
• 3 medium plum tomatoes, cut in half
• 1 green bell pepper, seeds and stems removed, and cut in half
• 1 red or orange bell pepper, seeds and stems removed, and cut in half
• 1 small red onion, cut in half
• 2 jalapeño or Serrano peppers, ribs and seeds removed, and finely diced
• 4 garlic cloves
• 3 TB. olive oil
• 1/4 cup chopped fresh cilantro
• 2 TB. agave nectar
• 2 TB. apple cider vinegar
• 1/2 tsp. chipotle chili powder or 1 tsp. chipotle in adobo sauce
• Sea salt
• Freshly ground black pepper

Preheat the oven broiler. Lightly oil a large cooking sheet.

2. Place peaches, tomatoes, green bell pepper, red bell pepper, red onion, jalapeño peppers, and garlic cloves on the prepared cookie sheet. Drizzle olive oil over the top, toss well to thoroughly coat, and spread out into a single layer.

3. Place the cookie sheet under the broiler, and broil for 2 or 3 minutes or until mixture begins to blacken on top. Remove from the oven, stir, spread out into a single layer again, and broil for 2 or 3 more minutes or until tender. Remove from the oven and let cool slightly.

4. Transfer mixture into a food processor fitted with an S blade and coarsely chop. Add cilantro, agave nectar, vinegar, and chipotle chili powder, and pulse several times to combine. Taste and season with salt and black pepper.

5. Serve with tortilla chips or use as a topping for black beans, burgers, on with your favorite Mexican or Southwestern dishes. Store salsa in an airtight container in the refrigerator for up to 5 days.

Variation: Vary the flavor of your salsa by replacing the peaches with 2 mangoes or 4 or 5 fresh or canned pineapple rings.

Thyme-ly Tip: You can also prepare this salsa on the stovetop. Dice the peaches and vegetables, and place them, along with the remaining ingredients, in a medium saucepan. Cook over medium heat for 5 to 7 minutes or until tender. Let cool before serving.



  SALSA RECIPES >>>>>   |   Apricot Southwestern Salsa   |   Avocado Corn Salsa   |   Avocado Salsa   |   Cantaloupe Salsa   |   Caribbean Watermelon Salsa   |   Cherry Salsa   |   Cherry Salsa 2   |   Cherry Nectarine Salsa   |   Corn, Fresh Corn Salsa   |   Cranberry Salsa   |   Cranberry, Corn, Pepper Salsa   |   Eggplant Salsa, Roasted   |   Firecracker Salsa   |   Fire Roasted Corn & Cherry   |   Fire Roasted Salsa   |   Ginger Peach Salsa   |   Grapefruit Salsa   |   Grapefruit Guacamole Salsa   |   Herbed Pomegranate Salsa   |   Homemade Salsa   |   Jalapeno Mango Salsa   |   Mango Avocado Salsa   |   Mango Cucumber Salsa   |   Mango Red Pepper Salsa   |   Mango Jalapeno Salsa   |   Mango Salsa   |   Mango Salsa, Tart   |   Mango Tomatillo Salsa   |   Melon Salsa   |   Mexican Salsa, As You Like It   |   Onion Peach Salsa   |   Onion Pineapple Salsa   |   Onion Salsa, Charred Red   |   Onion Salsa, Walla Walla   |   Orange Mint Salsa   |   Oven Roasted Salsa   |   Papaya Pineapple Salsa   |   Papaya Tomatilla Salsa   |   Peach, Fresh Peach Salsa   |   Peach Salsa, Sweet N Hot   |   Pineapple Salsa 1   |   Pineapple Salsa 2   |   Pumpkin Seed Salsa   |   Pineapple Salsa III   |   Roasted Peach Salsa   |   Rosemary Apple Salsa   |   Salsa for Everyone   |   Salsa, Homemade   |   Salsa Verde Recipe   |   Tex Mex Cranberry Salsa   |   Thai Cucumber Mint Salsa   |   Tomatillo Salsa, Fresh   |   Tomato Fruit Salsa   |   Tomato Salsa   |   Tomato Salsa, Fire Roasted   |   Watermelon Mint Salsa  
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