• cilantro leaves 1/3 cup cilantro leaves
  • garlic cloves 2 garlic cloves
  • jalapeno 1 jalapeƱo
  • lime juice 2 tablespoons lime juice
  • olive oil 1 tablespoon olive oil
  • roma tomatoes 2 pounds roma tomatoes
  • salt Salt, to taste
  • yellow onion 1 small white or yellow onion
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How to make it

  1. Preheat oven to 42
  2. Halve the tomatoes, cut the onions and garlic into chunks and dice the jalapeo (removing seeds if desired). Toss everything with olive oil and spread into a single layer on a sheet tray covered with parchment paper. Roast for 45 to 60 minutes, until tomatoes are browning.
  3. Let roast until desired doneness (a little extra char is nice).
  4. Let tomatoes cool slightly then transfer to a blender or food process.
  5. Add in cilantro, lime juice, and salt. Pulse until salsa is broken down. Store in refrigerator for up to a week.