Simple Summer Salsa

Ingredients:

2 teaspoons salt
1/2 cup thinly chopped cilantro (extra for topping)
1/2 lime
1/2 whole pineapple
1 green pepper
1 jalapeno pepper
1 large sweet onion
2 serrano peppers
3 small to medium tomatoes
olive oil

Instructions:

Preheat your oven to 450 degrees. Chop the pineapple and green pepper into chunks; and the onion and tomatoes into quarters. Put aside 2 quarters of both tomatoes and onions, and a handful of pineapple chunks to be used as salsa toppings later. Spread the chopped pineapple, green pepper, onion, tomatoes, and the jalapeno and serrano peppers (kept whole) out on a baking sheet lined with parchment paper and drizzle olive oil over the produce. Place in the oven for 25-30 minutes or until browning begins.

Chop the set aside tomatoes, onions, and pineapples into small pieces. Remove the vegetables from the oven and allow everything to cool completely. Remove the stems from the jalapeno and serrano peppers and chop the peppers into smaller pieces. Be sure, however, to keep the seeds. Place the roasted vegetables, cilantro, salt, and pepper seeds in a food processor and blend until chunky. Pour the salsa into a serving dish and add the chopped tomatoes, onions, and pineapple while giving the salsa a good stir. Top off the bowl with cilantro and lime juice.

From joshandthebeanstalk.com