Roasted vegetable salsa
Roast
Roasting
This recipe is adapted from a Cook's Illustrated Huevos Rancheros recipe, and it became my go-to salsa from the moment I first made it. All the veg roasts up in the oven, and then everything goes into the food processor and you're done! It's also easy to riff on: add more cayenne or jalapeño for a spicier version, more tomato paste for a tomato-ier version, puree more or less for smoother or chunkier versions. My friend Jennie suggests adding a teaspoon of ground Szechuan peppercorns for an unexpected bite—not "authentic" by any means, but unusual and delicious.
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