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Roasted Heirloom Salsa

Posted by Josh Kaplan on
Roasted Heirloom Salsa


1 ½ lb heirloom tomatoes, husked and halved   

¼ white onion

3 cloves garlic

1 tbsp oil (we used avocado oil)

Salt and pepper

1 lime, juiced

2 jalapeno peppers, seeded and diced (or add in the seeds if you don’t mind some heat)

¼ white onion, diced

¼ cup fresh cilantro, roughly chopped




Preheat oven to 425 degrees F.

Add tomatoes, ¼ onion and garlic cloves to a baking sheet lined with If You Care Parchment Paper.  Drizzle with oil and season generously with salt and pepper.

Place the veggies in the oven for about 25 minutes, then remove and allow to cool.

Place veggies in a blender and add, lime juice, jalapeno peppers, more onion and cilantro, then blend until just mixed.

Chill and serve.



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