Roasted Pepper Salsa

roasted mini peppers

I had a huge bag of red, yellow and orange mini peppers I needed to use up and I found this recipe on the back of the bag. I had never roasted peppers before so I thought I would give it a try. Using mini peppers it takes awhile to remove the skins after they've roasted! A good time for pondering things :) It was worth the effort; the salsa is delicious.

1 (2 lb) bag sweet mini peppers (or 2 lb of regular size red, yellow & orange peppers)

4 Tbsp. olive oil

1/2 Tbsp. balsamic vinegar

1 tsp. black pepper

4 C. sliced green olives (I only used about 2 C. green olives)

1 C. capers (I used about 1/2 C. capers)

4 Tbsp. chopped fresh cilantro

Rinse and dry peppers and lightly toss with a Tbsp. olive oil. Roast peppers on pan under broiler. I turned the peppers about every 4 minutes so every side was roasted. Remove skin, slice off tips and remove any seeds. Cut peppers length-wise into strips. Mix 4 Tbsp olive oil and rest of ingredients with the peppers.

Black Bean Tortilla Chip Soup with Avocado Tomato Salsa~pg. 123,297

La Dolce Vegan! Challenge:

Well, I tried to get all the recipes done before the end of March. But my annual bronchitis finally caught me! I thought I was going to get away without it this year-no such luck. I'm so glad I worked up the strength (ha) to make this soup; it was warming and delicious.

Avocado Tomato Salsa

I could eat a whole bowl of this myself!

I didn't have any vegetable stock for the soup so I used 2 Tbsp. Bragg's Liquid Aminos mixed in with the 2 Cups of water. It tasted really good. I'll have to remember that next time I run out. I topped mine with some Daiya shredded cheddar.

Tofu Chimichangas & Homemade Salsa

I have been wanting to make these forever and finally decided today was the day! This recipe is from The Garden of Vegan by Sarah Kramer & Tanya Barnard. The filling is a mixture of marinated tofu and refried beans. After baking the chimichangas I topped them with a little canned enchilada sauce and some homemade salsa. I served some chopped romaine lettuce and lime wedges on the side. Mmm! Mmm!Good! Now I just need some tequila!!

Dick's Salsa
2 cans 14.5 oz diced tomatoes, slightly drained
1 can 4 oz. green chilis
4-6 chopped green onions (to taste)
1/4-1/2 C. chopped cilantro (I like alot of cilantro!)
1/4 tsp. onion powder (or to taste)
1/4 tsp. garlic powder (or to taste)
salt & pepper (to taste)
couple Tbsp. of white vinegar
couple Tbsp. of vegetable oil
    Combine all ingredients and serve chilled.

As you can see, this salsa can be made to your taste! I worked with Dick about 20 years ago and our company would have customer and employee dinners. Dick would make a roaster full of this salsa! The only change I made was to use fresh cilantro instead of dried. Dick is no longer with us; so thank you Dick, wherever you are!!

Black Bean & Sweet Potato Burritos~pg 158

Vegan Culinary Institute La Dolce Vegan! Challenge:

Betty's Salsa~page 63

This is a very tasty salsa-anything with cilantro in it is tasty to me! Instead of 2 large tomatoes, I used a  

14.5 oz can of diced tomatoes, drained.

Sweet Potato Mash

Black Bean Mixture

Toppings: Betty's Salsa, Daiya Cheddar Style Shreds, shredded cabbage, chopped tomatoes

Before folding!

After folding!

This is definitely a big burrito-might have to use a fork on this one! I have made this before and used the filling on corn tostada shells which was very good also.