Best Ever Roasted Salsa

• Vegan
• Gluten free
• Paleo

• Produce

  • 1/4 cup Cilantro
  • 3 cloves Garlic
  • 2 Jalapenos
  • 1/4 Lime, squeezed
  • 10 Roma tomatoes
  • 1 Shallot
  • 1 Sweet onion

• Baking & Spices

  • 1/8 tsp Pepper
  • 1/2 tsp Salt

• Nuts & Seeds

  • 1 tsp Cumin

Found on yummyhealthyeasy.com

Description

Ingredients

• 10 roma tomatoes
• 3 cloves garlic
• 1 shallot
• 1 sweet onion
• 2 jalapeños (or more if you like it spicier)
• 1 tsp. cumin
• ½ tsp. salt (or more, for taste)
• ⅛ tsp. pepper
• ¼ of a lime, squeezed
• ¼ cup chopped cilantro (or more, if desired)

Directions

• Heat up your broiler on your oven. Place tomatoes, garlic (with the peels on), shallot (with the skin on), onion (peel and cut in half) and whole jalapeños on a cookie sheet. Place under broiler.
• I like to rotate the veggies periodically so they get equally cooked. When skins begin to char, pull cookie sheet out of oven. Be careful not to burn the garlic! It should take about 10-15 minutes.
• When finished, let the vegetables cool down then peel the garlic skins and shallot skin off. Using a food processor or blender (I used my Vitamix), blend all the vegetables together to the consistency of your liking.
• Add cumin, salt, pepper and lime juice. Stir in cilantro. Taste and add extra seasonings if necessary. Enjoy!