Salsa

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Ingredients 

• 3-4 ripe roma tomatoes

• 1 can whole or crushed tomatoes

• 1 jalapeno, (stem + seeds removed, for less heat)

• 1 onion, quartered 

• 5 cloves of garlic

• 1 bunch of cilantro leaves, roughly chopped

• Juice of ½ lime

• Salt

Recipe

1. In a heavy bottom large skillet, place the roma tomatoes, jalapeno, onion, and garlic cloves. Allow the ingredients to cook on high-heat without turning until vegetables are charred.on one side then, turn and repeat on the other side, until the ingredients are completely charred.

2. Once they are well charred, place the ingredients on a plate and allow them to cool completely

3. Once cooled, add the charred ingredients to a food processor. Add the can of tomatoes, cilantro leaves, lime juice and salt. Puree until just combined. Do not over blend. Season to taste.

4. Store for up to 1 week refrigerated in an airtight container.