Roasted Apple Tomato Salsa

Sometimes a home made roasted salsa is necessaty to appreciate the subtleties. This roasted apple tomato salsa is no exception. Toss halved cherry tomatoes in a scant amount of olive oil. Place tomatoes cut side up on a parchment lined baking sheet into a preheated 350 F oven for 30 minutes, then set aside. Toss sliced peppers in scant amount of olive oil. Place peppers open side up on a parchment lined baking sheet into a preheated 350 F oven for 30 minutes, then set aside. It's not necessary to roast the tomatoes and peppers but the salsa flavor is so much better when they are roasted.

1 pint of cherry tomatoes cut in half lengthwise
6 sweet mini peppers, seeded and cut in fourths lengthwise
2 large tart apples, peeled, cored, and diced small
1 yellow onion diced small
2 garlic cloves, peeled and minced
2-3 jalapeno peppers, seeded and minced
2 tbs apple cider vinegar
1-4 oz can diced green chili peppers
1-8 oz can of diced tomatoes
2 tsp sugar
juice of one lime
1 tsp cumin
1/2 tsp salt
1 cup or more of fresh cilantro, chopped
(substitute parsley if you don't like cilantro)

While tomatoes and peppers are roasting, cut onion and saute in a scant amount of olive oil in a saucepan. Once onions are translucent add minced garlic and saute for one minute more, then turn off heat. Add minced jalapeno peppers and canned green peppers to onion mixture. Peel, core, and chop apples and add to onion garlic mixture. Next add the two tablespoons of apple cider vinegar and stir well to prevent apples from oxidizing. Add tomatoes to onion and garlic mixture in saucepan.

When peppers come out of the oven let them cool a bit and chop into small pieces and add to apple and tomato mixture. Next add lime juice, sugar and spices, except fresh cilantro. Turn heat back on and simmer for about 10 minutes. Last add chopped cilantro and simmer for 2 more minutes. Coo0l and serve with your favorite chips or as a sauce on any latin inspired dish you prefer. Extra salsa can be jarred and refrigerated up to two weeks. I used three jalapenos and it was not hot at all. You just never know, but it was thoroughly delicious.