
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:
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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