Roasted Tomato Salsa

Recipe and written by Laura Guzman


Ingredients
3 ea medium tomatoes
4 ea jalapeños, seeded (unless you are brave)
3 cloves garlic
½ ea medium yellow onion, peeled
¼ bunch cilantro
Salt
½ lime, juice only


Preheat the oven to 400F. In a cookie sheet, place tomatoes, garlic, onion and jalapeno chile pepper. Drizzle with oil. Roast until outsides of vegetables are charred. Remove vegetables from heat and add them to a food processor or blender and coarsely chop the charred vegetables. Add the cilantro, lime juice and blend until the cilantro is combined. Season to your taste and enjoy with tortilla chips or on your tacos or scrambled eggs, etc.

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