- 1 jalapeno, halved and deseeded
- 6 cloves garlic, peeled
- 1 medium white or yellow onion, diced into 1” pieces
- 1 Tablespoon olive oil
- Sprinkle of sea salt
- 1 – 28 oz can fire roasted whole tomatoes
- 1/2 Teaspoon ground cumin
- 2 Tablespoons freshly squeezed lime juice
- 1/2 cup roughly chopped cilantro
- 1/2 Teaspoon sea salt, or to taste
- Preheat the oven to 450ºF and line a baking sheet with parchment paper.
- Evenly spread the jalapeno halves, garlic cloves, and diced onion onto the baking sheet. Drizzle with the olive oil, and sprinkle with sea salt. Roast the mixture until the veggies begin to soften and brown, about 15 minutes.
- Remove the pan from the oven, and let cool for 15 minutes or so until it’s cool enough to handle. Then add the roasted veggies to a blender along with the liquid from the tomatoes (reserving the whole tomatoes until the 2nd blending), cumin, lime juice, and cilantro. Blend until the mixture is the consistency you desire. We like a slightly chunky salsa, so I always leave good sized pieces in the first blending.
- Once you have the consistency you like, add the reserved whole tomatoes, and blend again until your desired texture is reached.
- Season to taste with sea salt and serve. This salsa also freezes well for at least 1 month.