Roasted Salsa Recipe: A Jar of Homemade Goodness

09/18/2025 by

There’s something truly special about making your own salsa from scratch — the aroma of roasting vegetables, the vibrant colors, and that first tangy, smoky bite. If you’ve been craving a fresh, flavorful salsa that’s easy to make and packed with roasted goodness, this recipe is for you.

I make this salsa when tomatoes are at their ripest. This is the kind of recipe that fills your kitchen with warmth, and your fridge with jars of something you’ll want to put on everything.

Ingredients

  • 6 ripe tomatoes
  • 2 large or 4–6 small Anaheim peppers
  • 1 jalapeño (more if you like heat!)
  • ½ onion
  • 2–3 cloves garlic
  • 1 tsp apple cider vinegar
  • ¾ tsp salt

Instructions

  1. Preheat your oven to 350°F (175°C). Arrange the tomatoes, Anaheim peppers, jalapeño, onion, and garlic cloves on a baking tray.
    Roast for about 15–20 minutes, or until the vegetables start to char and soften, that’s where the flavor deepens.
  2. Let the roasted vegetables cool slightly, then transfer them to a high-speed blender.
    Add the apple cider vinegar and salt.
    Blend until chunky, not a puree. Think restaurant-style salsa with a rustic, homemade touch.
  3. Pour your salsa into clean jars, seal them, and pop them in the fridge.
    Once chilled, it’s ready to serve. This salsa gets even better after a day as the flavors marinate together beautifully.

How to Use It

This salsa is incredibly versatile. Serve it with chips, spoon it over tacos, mix it into scrambled eggs, or use it as a marinade for grilled chicken or veggies. It’s mildly spicy with a perfect smoky undertone. A crowd-pleaser every time.

Tips & Variations

  • Want it spicier? Add an extra jalapeño or leave the seeds in.
  • No Anaheim peppers? Substitute with poblano or even bell peppers for a milder version.
  • Roasting hack: Use a broiler for a quicker, more charred effect — just watch closely so nothing burns!

Whether you’re canning for the season or whipping up a quick batch for taco night, this roasted tomato and pepper salsa is a keeper. Try it once, and you might never go back to store-bought again.

Let me know if you give it a try and how spicy you make yours!

Filed Under: Recipes

Garden-Fresh Zucchini Relish – A Sweet & Tangy Summer Staple

07/30/2025 by

Every summer, my garden seems to explode with zucchini and peppers. If you’re anything like me, you might find yourself staring at a mountain of veggies and wondering, what now?

Let me share one of my favorite ways to preserve that summer bounty: Homemade Zucchini Relish. It’s the perfect combination of sweet, tangy, and just a little bit crunchy – amazing on burgers, hot dogs, sandwiches, or even mixed into potato salad. Best of all, it keeps beautifully, so you can enjoy that garden-fresh flavor well into winter.

Ingredients:

  • 10 cups zucchini squash, shredded
  • 4 cups onion, chopped
  • 4 cups green bell peppers, chopped
  • 4 cups red bell peppers, chopped

Step 1: Prep the Veggies

Start by combining all your shredded and chopped vegetables in a large bowl. Sprinkle ⅓ cup of real salt (such as pink salt or sea salt) evenly over the mixture then cover the mixture with ice cubes and refrigerate it overnight. This step might seem old-fashioned, but trust me – it makes a difference.

Step 2: Drain & Season

The next day, drain the veggie mixture thoroughly.

Transfer it to a large pot and add the following:

  • 2 ½ cups vinegar (white or apple cider both work well)
  • 1 to 1 ½ cups raw sugar or coconut sugar (adjust depending on your sweetness preference)
  • 1 tablespoon celery seed
  • 1 tablespoon mustard seed
  • 1 teaspoon turmeric

Step 3: Cook & Can

Bring the mixture to a boil over medium heat. Let it boil for just 1 minute, then remove it from the heat.

Ladle the hot relish into sterilized jars, leaving about ½ inch of headspace. Wipe the rims clean, seal with lids, and process in a hot water bath for 10 minutes.

Storage:

Once processed and sealed, your zucchini relish will keep in a cool pantry for up to a year. After opening, store in the fridge.

This family recipe has become a beloved part of our summer tradition, passed down from generations – a little bit of sunshine in a jar. Whether you gift it to friends or keep every jar for yourself (no judgment!), it’s a flavorful way to make the most of your harvest.

Have questions or want to share your twist on this recipe? Drop a comment below – I’d love to hear how your batch turns out!

Filed Under: Recipes

Delicious Fried Rice Recipe

12/15/2016 by

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If you are craving a yummy, healthy Chinese recipe, then you have come to the right place!  My family loves this fried rice recipe, and I often like to put it on top of lettuce leaves for a little added crunch.  It is also a great way to get lots of veggies into your kids!

CHINESE FRIED RICE

2-3 TBS Sesame Oil

1 small head of Cabbage chopped

2-3 Shredded carrots

2 cups of frozen corn

2 cups of frozen peas

1 chopped yellow onion or 3 small chives chopped

1 tsp ginger

1 tsp Kirkland Organic No Salt Seasoning

½ tsp kelp (optional)

¼ tsp garlic powder

½ c Bragg liquid Aminos

¼ c water

2 cups of brown rice

3-4 eggs scrambled

Soak two cups of brown rice in water and 1 tsp of apple cider vinegar overnight.  This helps to get rid of the phytic acid and makes the rice easier to digest.  After it has soaked, cook the brown rice with four cups of water in a pot for about 30 min, or put in rice cooker with about 3 cups of water for the time allotted on the rice cooker.

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While the rice is cooking, chop up the veggies and place the sesame oil and the veggies in a large pan and start cooking them until soft.

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In a separate bowl, combine the Bragg Liquid Aminos, the ¼ c water, and the other herbs and mix.

Once the veggies are soft, add the cooked brown rice and the sauce and then mix.  You can then scramble the eggs in the same pan or in a separate pan and then combine.

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I love this topped on top of fresh lettuce and I also love to add a little crushed red pepper on top for a little kick.

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