Roasted Roma Salsa
I’ve never made my own salsa before, but since I have a garden now, I figured it’s time I better start! This was pretty simple and it tasted great!
10 Roma tomatoes (keep skins on)
1 medium to large onion (chop into chunks)
1 jalapeno pepper- leave whole (for less spicier, use half or omit altogether)
2 garlic cloves (leave whole with skins on)
Place on cookie sheet and roast in the oven under the broiler for 10-15 minutes. Keep a close eye on it and take out once the skins begin to char.
Allow to cool and then peel skins off of garlic. Place in food processor and blend together.
1/4 tsp cumin
1/4 tsp salt
1/4 tsp pepper
squeeze half a lemon or about 1 tsp
1/2 tbsp organic sugar
1 tbsp freshly chopped cilantro (more or less depending on your liking)
Blend once more and you’re all set!
I made 2 different batches with this since it comes out a bit spicy for me, so I defrosted a little frozen organic mango (about 1 cup) to cool it down and added it to the food processor. It tasted awesome! I was able to get 3 jars out of this recipe. I made this 5 days ago and it’s all gone! Time to get back to the garden and pick some more roma tomatoes!