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I wasn't following a set recipe, so it's pretty much as I summed up in the article:
"I've also used Roasted Sauce as a base for a wonderful "Roasted Salsa Sauce" by adding additional diced peppers, onions, hot peppers, and lime juice to the pureed sauce."
When making the base sauce, I went a little "heavy" on the peppers (both sweet and hot) and garlic. After pureeing, the sauce went into a pot on the stove over med-low heat. I diced extra veggies (because I like chunky salsa) and added them until I got a taste I liked. I also added lime juice, and you might add a little vinegar or hot sauce if you think it needs zing. I didn't add cilantro, but that's only because I don't like it. :-)
Lime juice is good...that's what I was wondering, if you added more during the roasting or after the roasting, but you do both, which is what I'd have guessed.
I'm going to try this in my18 quart roaster instead of the oven.
Thank you for the fast response. Between this and your pepper articles, and your fruit leather, my food storage will be very critter influenced.
:-)
Actually, I only added the lime juice after the roasting, although I don't think it would make much difference either way.
I hadn't thought of using my Nesco roaster, but that's not a bad idea (keep the heat out of the kitchen), especially since I've got one of the convection versions. I've never cranked up the heat like that on the roaster... LMK how it works out for you!
