Roasted and Raw Veggie Salsa is a combo of roasted red pepper, onion and jalapeno along with raw carrot, corn, tomato, green & white onion and cilantro. Seasoned with fresh lemon, EBBS (Everything but the bagel) & Tapatio. It’s a combo of Southwest flavors and fresh veggie flavors that compliment the profile.
This medley was created on a weekend camping with friends and a fridge at the house was full of MUST GO (before they go bad) things! I had raw veggies AND I had some roasted veggies in the freezer and I was like….hhmmm let’s see how it tastes together and add hot sauce.
There’s also one raw jalapeno seeded and peeled in there — it was a mild one, use at your own discretion!
Playing on the textures of the Roasted and Raw Veggie Salsa is part of the charm. THIS is where you need to get crafty!
What are your favorite roasted veggies? How about the raws? Maybe you want to roast more of them — go for it!
Swap out some or use less variety? YES, try it.
Shake the recipe off and look at the logic. The cooking methods….how much time you have. This is where YOUR MAGIC is.
ISN’T SHE LOVELY
This blue plate is so beautiful with all Roasted and Raw Veggie Salsa color!! I’ve had this in my pantry for YEARS and I’m just now using it as a prop. We’re branching out from the one white bowl y’all, it’s time!
I’m starting to care more about what my pics look like. I’m kinda digging food styling…making the plate POP. Part of the experience is how appealing the meal is to our eyes too.
SUMMER GOALS
More veggies on the plate! It’s a low bar, an attainable goal. I want very little structure right now and I still want to reach an easy goal. It can be done, goals feel good.
So to meet them within is a beautiful thing. We don’t have to put this insurmountable pressure on ourselves all the time to “do hard things”. If we lived in hard things mode 24/7 we’d burn out the fuck out.
Let’s take notice of something small we can do today. Those little things stack up over time AND they are just as important for us long term.
I’m swapping the word EVERY with MORE. Every is too rigid, more is simply more than I’ve been consuming. Going into summer trusting that I know what my goal is and to do the best I can in those moments, as they happen.
SEASONING
Use your favorite Season ALL, if you can’t get to a Trader Joes, all is not lost! Use your pantry.
Tapatio is a hot sauce we always have in the fridge. Whatever one is in yours rn, use it.
So, is it a salad or a salsa? I’m considering it a salsa because that’s the context I created it as. You can blend it all up in a food processor too and make it more salsa-esque. Could it be a salad? Absolutely.
Can you use it as your own meal prep? Oh hell yes you can.
Are you able to cook with it all and reuse it? I wouldn’t have it any other way. I’m going to be making a ton of this in all different ways this summer!!
More SALAD type of stuff for RAW veggie season to check out;
Apple Salad with Cinnamon Pecans (Whole30)
Roasted and Raw Veggie Salsa
Fresh veggies that have been roasted, carmelized and chopped along with raw veggies that compliment the flavors. Southwest influence on the style.
Ingredients
- 5 Tomato
- 2 Red Pepper
- 2 Onion
- 2 Carrot
- 2 Jalapeno
- 1 Bunch Cilantro
- 1 Bunch Green Onion
- 1 Lemon
- 1 Ear Corn
- 1 T Everything but the Bagel Seasoning Or Your Fav Season All
- 1 t Tapatio Whatever hot sauce you like
- 1 T Avocado Oil
- Salt to taste
Instructions
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Oven to 400f, Slice red pepper into long thick strips, cut the onion into thick moons and the jalapeno seeded and halved. Drizzle a good amount of avo oil over the veg, salt a touch and toss them around until glossy on all sides. Bake for 20 minutes (you can make this in advance too)
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While they're cooking, dice everything into small bite size pieces, mince the jalapeno, shred the carrot, cut the corn off the cobb. Squeeze the lemon juice all into the bowl.
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When the veggies are done let them cool to room temp (about 15 minutes) and chop them all up to the same size as the rest of the veggies.
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Pending on the type of texture you want, use a food processor to blend into a salsa -or- keep it more bite size chunky - you pick!
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Add the EBBS and Tapatio -- STIR. Use your hands if needed. Get it all mixed up GOOD.
Recipe Notes
If you're on an active round of W30 - remove the corn from the mix.
You can serve this fresh OR you can leave it overnight.
Keep the tapatio when serving, if they want more spice it's ready!
Works great with STURDY chips, like rounds or cups...or proper Mexican style corn chips that can handle civiche 🙂Â
Serve with a spoon if needed. Save and use it for meal prep all week!! Freeze some and make a soup out of it later -- I'm FULL of ideas:)