Enjoy this delicious and guilt-free, oil-free, gluten-free chips and salsa combination, with beet chips and freshly roasted tomato and onion salsa. Use tomatoes and onions from the garden or Farmers market to make it extra delicious.
Roasted Vegetable Salsa
Serves 12
Ingredients (all organic/biodynamic)
- 2½ pounds of tomatoes
- ½ large red onion (5 oz.)
- 1 jalapeno pepper
- 2 oz. (small bunch) cilantro
- 1/8 c. freshly squeezed lime juice
- 1 clove garlic
- 1 tsp. Celtic Sea Salt®
Instructions:
- Wash all produce and dry or shake off excess water.
- Place tomatoes, onion, and jalapeno pepper in air fryer basket at 400°F. (It’s not necessary to preheat the air fryer). Cook for 25 minutes until vegetables are charred.
- Remove hot tomatoes, onion, and jalapeno from the air fryer, and place into a blender with remaining ingredients.
- Blend to desired consistency.
- Pour into a bowl and cool in the refrigerator.
- Once salsa has cooled, it will thicken from the pectin in the tomatoes.
- Enjoy with beet chips (recipe below)!
Beet Chips
Serves 3
Ingredients (organic/biodynamic):
- 3 large beets
- Celtic Sea Salt®, to taste
Instructions:
- Remove the outer skin of the beets.
- Thinly slice the beets using a mandolin slicer.
- Lightly season the slices with Celtic Sea Salt.
- Place the thin slices in the air fryer basket in a single layer.
- Air fry at 350°F for 15 minutes, flipping halfway through.
- Remove and cool, repeating until all slices have been cooked.
- Once cooled, they will become even crispier.
- Enjoy alone, or with your Roasted Vegetable Salsa!
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