vscocam-photo-2 (3)I have been trying to get creative with my Salsa Garden this year. Since I decided to use all Burpee plants my gardens have produced double what I am used to and it has pushed me to try new and exciting things in the kitchen. Monday night I made Oven Roasted Salsa, Salsa Fried Chicken and Jalapeño Corn Muffins.  After bringing in a fresh batch of Bell Peppers, Jalapeños and Tomatoes from my Salsa Garden I spent some time on Pinterest looking for inspiration. I was really excited when I saw several posts about oven roasting tomatoes and decided to do my own version and roast everything from my salsa garden. The result was fantastic and so easy its silly. I ended up cooking my chicken for dinner that night in a little bit of the salsa. I also added a nice spoonful on top of the chicken when I was serving it as well.



  • 1 Green Bell Pepper
  • 1 Orange Bell Pepper
  • 1/2 Yellow Onionroasted salsa 5
  • 1 T. Chopped Oregano
  • 3 Jalapeños
  • 5 Tomatoes
  • 3 Cloves Garlic
  • 1/3 C. Olive Oil
  • Kosher Salt
  • 1 t. Crushed Red Pepper Flakes


  1. Preheat oven to 400°F
  2. Core and slice peppers- a large chop is fine on these
  3. Slice tomatoes- Mine were large so I cut them into eighths.
  4. Chop onion- again large chop works fine
  5. Mince garlic.
  6. Toss everything (including oregano) in olive oil.
  7. Spread your veggies out as flat as you can on a cookie sheet.
  8. Sprinkle with salt.
  9. Place on the center rack of your oven and roast for about 20 minutes.
  10. Broil for an additional 5 minutes until a slight char appears on the veggies.
  11. Remove from the oven and allow to cool for about 5-10 minutes.
  12. Place all ingredients including any juices on the pan in a food processor.
  13. Add in red pepper flakes and pulse until smooth.
  14. Enjoy!

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