top of page

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


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.


bottom of page