No one can resist this Salsa's tasty charms! People will stalk you for the recipe.. If you are paleo, this can be used on eggs, meat, seafood and veggies. Can also dip almond crackers, or veggies into as well.
Prep Time6 minutesmins
Cook Time5 minutesmins
Total Time11 minutesmins
Course: gluten free, low carb, paleo, vegan
Servings: 12
Calories: 14kcal
Author: Stacey
Ingredients
3Tomatoeschopped and seeded.
2injalapeno Peppers cut half and Scrape and Remove All the Seeds.or milder peppers
6Clovesto 8 of Garlic peeled
1tablespoonolive oil
Juice of 1 Lime
1Can Organic Fire Roasted Tomatoes
1teaspoonCumin
¼teaspoonSea Salt
¼CupFresh Chopped Cilantro
Instructions
Set Oven to low broil, line a baking sheet with foil
place chopped tomatoes, garlic cloves, and peppers on baking sheet, with skin side up.
drizzle or mist veggies with olive oil.
Broil until veggie skins start to blacken ( watch carefully) around 4-5 minutes
Add all ingredients, including slightly cooled veggies, into a food processor or blender.
Process until well blended ,or the thickness you prefer.
Put in a sealed container and refrigerate
Serve once cooled.
Notes
This Salsa is even better the next day, as the flavor intensifies.