I am a Seattle girl through and through so for the last few years this is a special stretch of time around here. It’s “Play Offs.” The Seattle Seahawks are in-it-to-win-it for the third year in a row, and that means that serious fans need to be doing serious tailgating for each and every game!

Spicy Roasted Orange Salsa from HeatherChristo.comMy favorite tailgating snack is hands down chips and salsa. It’s my snack crack and I would down a whole bag and a vat of salsa if I could. So I had to make sure that for the HUGE game this weekend that I had a gourmet version all ready to go. This Spicy Roasted Orange Salsa is absolutely awesome and I couldn’t be more excited to share it with you and also to shovel it into my mouth. Spicy Roasted Orange Salsa from HeatherChristo.com

I love the heat that the tiny Thai chili’s give the salsa and the depth from the poblano. The fresh cilantro and the sweet orange really give it dimensions that are unique and incredibly delicious.

I encourage you to whip up a batch for this weekend and then be sure to cheer on the Seattle Seahawks! GO HAWKS!!

Spicy Roasted Orange Salsa from HeatherChristo.com

Spicy Roasted Orange Salsa
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 1 large orange, halved orange
  • 6 roma tomatoes, halved
  • ½ yellow onion, chopped into large pieces
  • 1 large Poblano pepper, halved
  • 2-3 small red thai chili’s
  • 4 garlic cloves
  • 2 tablespoons vegetable oil
  • ½ cup fresh cilantro
  • Kosher salt
Instructions
  1. Preheat the oven to 400 degrees. On a sheet pan, place the tomatoes, onions, peppers and garlic cloves and the two orange halves.
  2. Drizzle and toss with the vegetable oil and sprinkle with some kosher salt. Roast everything for 20 minutes at 400 degrees.
  3. Remove the sheet pan and let the pan cool to room temperature. Add the tomatoes, onions, peppers and garlic cloves with the cilantro and the juice of the oranges to the jar of a blender or a food processor.
  4. Pulse until you have a thick salsa (still a little chunky!) and season to taste with kosher salt.
  5. Serve immediately with tortilla chips or refrigerate up to 5 days before serving.

 

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Categorized: Paleo, Recipe Index, Snacks, Vegan
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I am a Seattle girl through and through so for the last few years this is a special stretch of time around here. It’s “Play Offs.” The Seattle Seahawks are in-it-to-win-it for the third year in a row, and that means that serious fans need to be doing serious tailgating for each and every game!

Spicy Roasted Orange Salsa from HeatherChristo.comMy favorite tailgating snack is hands down chips and salsa. It’s my snack crack and I would down a whole bag and a vat of salsa if I could. So I had to make sure that for the HUGE game this weekend that I had a gourmet version all ready to go. This Spicy Roasted Orange Salsa is absolutely awesome and I couldn’t be more excited to share it with you and also to shovel it into my mouth. Spicy Roasted Orange Salsa from HeatherChristo.com

I love the heat that the tiny Thai chili’s give the salsa and the depth from the poblano. The fresh cilantro and the sweet orange really give it dimensions that are unique and incredibly delicious.

I encourage you to whip up a batch for this weekend and then be sure to cheer on the Seattle Seahawks! GO HAWKS!!

Spicy Roasted Orange Salsa from HeatherChristo.com

Spicy Roasted Orange Salsa
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 1 large orange, halved orange
  • 6 roma tomatoes, halved
  • ½ yellow onion, chopped into large pieces
  • 1 large Poblano pepper, halved
  • 2-3 small red thai chili’s
  • 4 garlic cloves
  • 2 tablespoons vegetable oil
  • ½ cup fresh cilantro
  • Kosher salt
Instructions
  1. Preheat the oven to 400 degrees. On a sheet pan, place the tomatoes, onions, peppers and garlic cloves and the two orange halves.
  2. Drizzle and toss with the vegetable oil and sprinkle with some kosher salt. Roast everything for 20 minutes at 400 degrees.
  3. Remove the sheet pan and let the pan cool to room temperature. Add the tomatoes, onions, peppers and garlic cloves with the cilantro and the juice of the oranges to the jar of a blender or a food processor.
  4. Pulse until you have a thick salsa (still a little chunky!) and season to taste with kosher salt.
  5. Serve immediately with tortilla chips or refrigerate up to 5 days before serving.

 

Recipe by Heather Christo (http://heatherchristo.com)