1/3 Photos of Salsa Brujas De La Cocina
This recipe is a delightful and tasty product of its ZWT5 Kichen Witches' creators: Dolce Lazyme adds the sweetness of bell peppers setting the tone for her teammates’ contributions. Chef1MOM brings in white onions because any thought of a Zaar absence incites sharp, bitter tears. Mersaydees brings garlic in to remind us of wonderful fragrant times living near Gilroy, California, where she enjoyed mucho salsa. My3beachbabes suggests jalapeno because it has helped her shake up her sheltered baking life. Mirj adds a good kosher red onion, especially one grown in the sultry Israeli climate, and encourages you to try the bounty of your own region’s. Elmotoo passionately suggests parsley in order to get cilantro fans to consider this superior and undervalued herb! Realtor by Day, Chef by Night suggests pineapple in order to share with all of Zaar the secret of her multi-tasking existence: electrolytes! Debbie R., the practical one, insists on red grape tomatoes, the stealth fruit in a vegetable world, ready to add punch! Gailanng, the artist among us, colors this salsa with yellow grape tomatoes, pleasing our palates. Nif, ever one to watch over the team in her kindly and fastidious way, insists on balancing the "party" by inviting apple cider vinegar. Cookgirl, the arduous and ultimate consummate chef, brings in fresh pineapple sage and blossoms from her herb garden in order to really make this special for YOU! We’ve brought our collective ‘Zaar essences together in what we believe is the ultimate salsa. ¡Viva la salsa! (Recipe intro written by Recipezaar member mersaydees.)
My Private Note
Units: US | Metric
- 1 1/2 cups red grape tomatoes
- 1 1/2 cups yellow grape tomatoes
- 1 large bell pepper, diced (read *Note)
- 1 medium white onion, unpeeled, cut in half
- 1/2 medium red onion, unpeeled, cut in half
- 2 garlic cloves, unpeeled
- 1 whole jalapeno
- 3/4 cup pineapple, cut into small size pieces
- 2 tablespoons apple cider vinegar
- 2 tablespoons fresh parsley, minced
- 1 tablespoon fresh pineapple sage, cut into thin ribbons
- 1/2 teaspoon salt
- 3 pineapple sage, blossoms
- 1*Note: Use a variety of bell pepper colors for extra splash: red, orange, yellow, purple, variegated, etc.
- 2Preheat oven to 375 degrees.
- 3Place the tomatoes, bell peppers, onions, garlic and the whole jalapeno in a roasting pan. Roast approximately 25 minutes, turning occasionally to roast evenly and vegetables have started to char around the edges.
- 4Set vegetables aside to cool.
- 5Once cool, cut the tomatoes in half lengthwise.
- 6Remove the skin, stem, seeds and membrane from the bell peppers and dice.
- 7Remove skin from the onions and garlic. Dice the onions and mince the garlic.
- 8Remove skin from the jalapeno. Remove stem, seeds and devein. (For a hotter version, do not remove the seeds or membrane.).
- 9Transfer vegetables to a bowl.
- 10Stir in the remaining ingredients except for the pineapple sage blossoms.
- 11Just before serving, garnish salsa with the pineapple sage blossoms.
- 12Serve with chips.
- 13Serve salsa at room temperature.
- 14Yield is estimated.
Browse Our Top Vegetable Recipes
You Might Also Like...View All Vegetable Recipes
Nutritional Facts for Salsa Brujas De La Cocina
Serving Size: 1 (962 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 78.2
- Calories from Fat 5
- Total Fat 0.6 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 348.8 mg
- Total Carbohydrate 18.0 g
- Dietary Fiber 3.5 g
- Sugars 6.4 g
- Protein 2.3 g
The following items or measurements are not included: