Roasted Garden Salsa

·

  • 2 pounds tomatoes, quartered

  • 2 small onions, quartered

  • ¼ cup cilantro,

  • 3 cloves garlic

  • 1or 2 jalapenos, cut in half lengthwise (remove seeds for a milder salsa)

  • 1 TBSP lime juice

  • 1 tsp salsa seasoning or more to taste

  • ½ tsp sea salt


Directions:

1. Clean veggies. Heat broiler on high, with rack in top position. Place tomatoes, jalapenos, garlic, and onions in a single layer on a baking sheet that is covered with foil.

2. Broil until vegetables are blistered and slightly softened, rotating sheet and flipping vegetables frequently, 6 to 8 minutes.

3. Add all veggies and rest of ingredients to a bowl of a food processor or blender and pulse in short bursts until chopped.

4. Place in a container and enjoy.

5. Salsa will stay fresh for 7 days in the fridge. Keep in an airtight container.


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