Salsa

Ingredients

• 1/4 tsp coarse kosher saltNutrition
• 1/4 cup cilantroNutrition
• juice of 1 limeNutrition
• 1 clove garlicNutrition
• 1 medium onionNutrition
• 4 medium red tomatoesNutrition
• 2 serrano peppersNutrition
• 6 jalapeno peppersNutrition

Directions

1. 1Preheat oven to 350 °F (175 °C). Wash all the vegetables.
2. 2Chop the onion in half and remove the outer layers. Place onion, tomato, serrano peppers, jalapenos and garlic on a cookie sheet.
3. 3Roast the vegetables for 10 minutes. Remove the garlic, turn the vegetables over and roast for 10 more minutes. Let cool 10 minutes. Remove the seeds from the jalapenos and serrano peppers.
4. 4Place vegetables, lime juice and chopped cilantro in a food processor and pulse (you can do this in batches). Add salt to taste.
5. 5Note: If you like it hot then leave all the seeds on the jalapenos and serranos. If not then remove the seeds. You can use more or less peppers depending on your heat tolerance.

Nutrition per serving

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