Sweet Roasted Veggie Salsa

This simple, quick, salsa variation can be used for anything from dipping pita chips, to topping baked potatoes, or rice. The smoky flavor of the roasted veggies adds a new dimension to a classic favorite!

• 2 28 oz. cans of Petite Diced Tomatoes, drained
• 2-3 Jalapeno peppers, roasted, cleaned, chopped fine
• 3-4 Bell Peppers, assorted colors, roasted, cleaned, coarsely chopped
• 2 Tbs fresh cilantro, chopped
• 1 Lime
• 1 bulb Garlic
• 1 or 2 bunches green onions (scallions), sliced including greens
• 1 medium white onion, coarsely chopped
• 1 tsp kosher salt
• 1 tsp sugar
• ½ tsp Italian seasoning

Roasting garlic is one of the easiest procedures ever, requiring only a skillet and high heat, or an oven, and a baking sheet or pie pan, for a slower roast! If using the skillet, peel off the outer skin of the garlic bulb, and break apart the cloves. Heat up the skillet (no oil or cooking spray required) HOT, toss in cloves, and let sit, tossing gently, watching for the telltale browning of the outsides of the cloves. Keep roasting and tossing until a clove starts to give under pressure of a fork, or your finger. Remove from heat and set aside. For oven roasting, simply set the entire bulb on a pie plate, or cooking sheet, and roast for 30 minutes on 400° . Remove and let cool at least 10 minutes or so before using. Once cool, simply peel away outer husk, break apart cloves, and smash.

Roasting peppers is even easier than garlic. Just cut off tops, seed, cut in half, set on a baking sheet, and drizzle with a bit of olive oil. Roast at 400° for 20-25 minutes, until charring occurs on skin. Remove from heat, peel skin, and coarsely chop.

• In large mixing bowl, combine all ingredients except lime and garlic. Mix well.
• Roll lime on surface, under palm, to work up juices. Cut in half, and squeeze juice from both halves into salsa.
• For garlic, a garlic press is the quickest method. Insert 1 or 2 cloves in press, and shoot directly into salsa. If you have no press, simply smash each clove with the side of a large chopping knife, remove peels, and add to salsa.
• Stir in lime juice and garlic, until all ingredients are well combined.
• Chill for 1 hour or more. Transfer to serving dish of your choice, and serve.