Roasted Salsa

Salsa has really been a hard core love of mine for as long as I can remember. I mean, I would just have salsa and corn chips for a meal growing up. Especially if I got it from an authentic Mexican restaurant, not the jarred stuff off the shelf at the store. So not the same!! It really is just THAT good. So one of the major plus sides to having a Mexican best friend is ALL. THE. SALSA! She taught me how to make real salsa and it was GAME OVER! In this recipe you can use the Poblano pepper or just use 2 jalapenos instead. Whatever you like! Just pop your veggies (skin-side-up) on a baking sheet under the broiler for about 7-10 minutes until they’re nice and blistered and blackened. No hour long process. This is quick and easy full of flavor!!

INGREDIENTS:

• 8 on the vine tomatoes
• 1 yellow onion, rough chopped
• 1 large Poblano pepper
• 4 garlic cloves
• 2 Tbs olive oil
• Sprinkle of real salt
• ½ cup fresh cilantro
• 1 tsp Real salt
• 1 lime, squeezed

DIRECTIONS:

1. Preheat the oven to BROIL.
2. On a lined sheet pan, place the tomatoes, onions, peppers and garlic cloves.
3. Drizzle with the olive oil and sprinkle with some Real salt.
4. Broil the vegetables for up to 10 minutes or until everything is soft, roasted and charred.
5. Transfer all of the vegetables to a food processor, add the cilantro, a tsp of salt and lime juice.
6. Blend until you have a good, smooth consistency and all the chunks are gone.
7. Add salt as needed.
8. Refrigerate until ready to serve!