Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes
Ingredients:
5 Roma tomatoes
½ large white onion
1 jalapeno
1 garlic clove, minced
2 Tbsp. cilantro
1 tbsp light-tasting oil, such as vegetable oil
Juice of ½ lime
1 tsp. of salt and ½ tsp of pepper
Tools:
Cookie sheet or baking pan
Food processor or blender
Garlic press (optional)
Directions:
Preheat oven to 400°.
Cut tomatoes and jalapeno in half (I remove the seeds from ½ of the jalapeno. If you want your salsa spicier, don’t remove seeds). Cut onion into thirds.
Place on cookie sheet and drizzle olive oil on the vegetables.
Roast vegetables for 15 minutes and let cool for 5 minutes once removing from oven.
Once vegetables are slightly cooled, place into food processor or blender.
Add coarsely chopped cilantro, lime juice, minced garlic clove, salt & pepper.
Pulse in food processor or use “chop” feature on blender to combine ingredients until mixture reaches desired consistency.
Storage:
Store in air-tight container in refrigerator for up to 7 days.
Notes:
Full disclosure – my partner absolutely HATES cilantro, so we substitute parsley. We like the color and the texture parsley gives to the salsa.
You can add the garlic clove in with the other vegetables when roasting; however, we’ve found that we like the bite of raw garlic.
Enjoy with your favorite chips or try my air-fried tortilla chip recipe (recipe coming soon!).
Instead of roasting, you can finely dice the vegetables for a quick and easy pico de gallo (recipe coming soon!).
You can add substitute jalapeno for another pepper (or add more jalapenos!) depending on your heat preference.
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