Roasted Salsa

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 handful Cilantro, fresh
  • 10 Garlic cloves
  • 1 tsp Garlic powder
  • 1 Jalepeno pepper
  • 1 tsp Onion powder
  • 2 lbs Roma tomatoes
  • 1 Yellow onion, cut into 1/2 inch slices

• Baking & Spices

  • 2 tsp Salt

• Nuts & Seeds

  • 1 tsp Cumin

Found on yumandinlove.com

Description

Ingredients

• 2 pounds Roma tomatoes, quartered
• 10 garlic cloves, peeled
• 1 yellow onion, cut into 1/2 inch slices
• 1 jalepeno pepper, cut in half with seeds removed
• 2 teaspoons salt
• 1 teaspoon cumin
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 handful fresh cilantro

Directions

• Turn broiler on high and arrange tomatoes, garlic cloves, onions and peppers (all skin side up) on a baking sheet lined with foil for easy cleanup. (WEAR KITCHEN GLOVES WHEN HANDLING PEPPERS)
• Broil vegetables for about 10 minutes or until blackened char marks start to appear on veggies. Remove from oven and let cool.
• In a blender, mix all the roasted vegetables with salt, cumin, garlic powder, onion powder and cilantro. Blend until smooth.