The holidays are a great time for us to take a step back, come back down to Earth for a moment, and do the things that make us happy. Nothing makes me happier than being able to put some music on, open up the fridge, and experiment with my weekly grocery haul (I even braved the grocery store on New Years Eve!! I may have spent a good two hours in there, but that’s commitment!).
The past two weeks have been filled with tons of brand new recipes and experimenting… and I can’t wait to share it all with you. We’ve got tacos, burritos, stuffed mushrooms, mediterranean pasta, this delicious roasted salsa, hummus, and so many more exciting things happening outside of the recipe world!
This year I’ve decided to do something new, and that’s to ask *you* what types of dishes you’d like to see on the blog. What types of recipes would you guys like to be trying on your own at home? More breakfast ideas? Dinner? Snacks? What about meal plans? Drop a message in the comments below, because I’d love to know!
All of that being said…
If you’ve been following me at all, I’m sure you’ve noticed that I’m a bit obsessed with all things *spicy* by now. I love flavour and foods that leave me thinking wow, that was a freaking party in my mouth. There is always some sort of hot pepper in my meal, but this was the first time I’ve ever roasted my peppers… and what a great idea it was.
For this recipe, I decided to roast all of the veggies, including the onions and garlic, and it gave it such a nice smoky, sweet flavour to it. Definitely a winner in my books.
What you’ll need:
- 4 tomatoes, cut in half
- 1 red onion, sliced in strips
- 6-7 cloves garlic, skin on
- 2 jalapeños, de-stemmed and sliced in half (seeded if you prefer it less spicy)
- Handful of cilantro
- Lime juice, to taste
- Salt, to taste
- Pepper, to taste
Instructions (yield approx. 3 cups):
- Set oven to broil (high)
- De-stem and slice your tomatoes and jalapeños in half (seed jalapeños if you don’t want as much heat)
- Spray a cooking tray with oil and place your tomatoes, jalapeños, onion, and garlic in a non-stick tray (tomatoes and jalapeños skin side up). Broil for 6-10 minutes, or until your veggies start to blister, turn black, and crack. Keep an eye on them, broil is HOT and can burn your food if you’re not careful!
- Remove veggies from oven and allow to cool
- Peel skin from garlic cloves
- Blend your veggies together (including cilantro!) in a food processor or blender, and add lime juice to taste
- Season with salt and pepper to taste
- Enjoy with some nacho chips!
Don’t forget to tag #labellesslife in your photo if you try this recipe out!
With peace, love, and plants,