My All-Purpose Salsa | Basics For Students

Name: My All-Purpose Salsa | Basics For Students
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 6 roma tomatoes, halved; 3 bell peppers, cut into big slices; 3 jalapenos, halved and deseeded; 1 onion, quartered; 1 head of garlic; olive oil to coat; salt to taste; lemon juice to taste

5 steps

Prep:5minCook:40min

I use this sauce for everything: dips, pasta sauces, spooning directly into my mouth, everything! It's super basic, nutritious, and affordable!

Updated at: Thu, 17 Aug 2023 12:05:53 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories388.4 kcal (19%)

Total Fat16.8 g (24%)

Carbs58.2 g (22%)

Sugars28.3 g (31%)

Protein8.8 g (18%)

Sodium808.3 mg (40%)

Fiber12 g (43%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

1 headgarlic

Instructions

Step 1

Chop up all your veggies, except the garlic, and toss with olive oil and salt on a baking dish lined with parchment paper.

Step 2

Chop the top part of your garlic head to expose the insides. Add the garlic to the baking dish and coat it in a generous amount of olive oil and salt.

Step 3

Bake everything in a 400F oven for 35-40 minutes, until the veggies have softened.

Step 4

Add all the roasted vegetables to a blender, except the garlic. For the garlic, squeeze out the soft insides, getting rid of the skin. Add salt to taste and a good squeeze of lemon juice. Blend until smooth, and during the blending process, drizzle in a little bit of olive oil for a glossy finish.

Step 5

Add to a sterilized jar and keep in the fridge for up to 4-5 days.