Roasted Salsa
Chunky roasted tomatoes, onion, cumin, lime and cilantro taste with a spice. Good for a snack with chips or on top of an omelet or just eggs.
Prep Time: 5 Minutes
Cook Time: 27 Minutes
Total Time: 32 Minutes
Servings: 8
Ingredients:
» 4 Roma tomatoes
» 1-2 Jalapenos
» ½ Yellow onion
» 2 Cloves garlic
» 2 Green onions
» ¾ tsp Cumin powder
» ¾ tsp Himalayan salt
» 1 Handful of cilantro leaves (discard stems)
» 1 ½ Tbsp Lime juice (or half of a fresh lime)
Directions:
Heat oven to 275°F; while oven heats up rinse veggies, peel garlic and onion, cut onion in half. Place jalapenos, tomatoes, garlic, green onions and half of onion onto a cookie sheet. Cooke for 14 minutes, once 14 minutes is done take green onions off the cookie sheet and turn rest of veggies over cook for another 13 minutes. While veggies finish cooking place cilantro, cumin, garlic, salt, lime juice and green onions into a food processor or blender.
Once the veggies are done, cut steam off one jalapeno place it and rest of veggies into food processor and blend.
Place in an air tight container and store in fridge.
Cooking Tips:
If the salsa is not spicy enough add the other jalapeno and blend.
Macros per Serving:
Protein: g
Carbs: g
Fat: g
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