Had a bit of an unintentional break there- well, will be attempting weekly recipes again, see how it goes, starting with one easy one today, and one coming tomorrow...
ROASTED CARROT SALSA
4 or 5 carrots
2 hot peppers- fresno or other red preferably, more to taste
1 peeled, halved onion
4-5 cloves garlic
2 tsp. chili powder
salt and pepper to taste
1/2 tsp. crumbled oregano
1 tsp.cider vinegar
1/2 tsp. cumin
1 C. veggie broth (use only 1/4 C. if you're doing coarse/chop salsa)
2 Tbsp. tomato paste (for a coarse or chop salsa, use 1 or 2 tomatoes instead)
2-3 Tbsp. oil
Roast carrots, onions, garlic cloves and peppers with a little oil, salt and pepper at 375 degrees for 25 minutes.
Cool a bit, then peel the garlic and discard husks.
For a smooth sauce:
Puree garlic with other ingredients.
Heat in a saucepan until bubbling, adding more liquid or spices as needed, simmer, stirring for several minutes.
For a chunky salsa, chop the vegetables to your liking and add the seasonings.