The Best Salsa Ever

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 cup Cilantro, fresh
  • 2 cloves Garlic
  • 1 cup Green onion
  • 2 Jalapeno peppers
  • 1 Lime, Juice of
  • 1 Poblano pepper
  • 1 cup Rotel tomatoes, canned
  • 6 Tomatoes, medium size ripe

• Baking & Spices

  • 1 tbsp Chicken bouillon powder or 1 tbsp sea salt

Found on wholesomelicious.com

Description

Ingredients

• 6 medium size ripe tomatoes
• 2 jalapeño peppers
• 1 poblano pepper
• 1 cup green onion
• 1 cup canned Rotel tomatoes
• Juice of 1 lime
• 2 cloves garlic, chopped
• 1 cup chopped fresh cilantro
• 1 tbsp Chicken Bouillon Powder or 1 tbsp Sea Salt

Directions

• Begin by heating up a large skillet to medium high heat.
• Place the tomatoes and peppers in the skillet.
• Char the vegetables on each side, rotating to get it even. This will take around 20 minutes.
• Set aside and cool.
• Place tomatoes, peppers, onions, lime, and rotel into a blender and pulse quickly until just mixed (about 5 seconds).
• Add garlic, cilantro, and bouillon.
• Pulse for another 15 seconds until well blended, but still a bit chunky.
• Place into a bowl and refrigerate for a few hours.
• Serve with your favorite Mexican dish or with chips.