I love a good salsa! When my dietary restrictions required me to remove onions and garlic, I made it my mission to come up with my own! Now, it couldn’t be just any taste. It had to be the taste that brings me back to my high school days sitting around the table at the local Mexican food restaurant with “The Girls” – my high school best friends. The five of us did everything together. We spent many nights around this table laughing harder than you could ever think possible, making memories that are still alive in my brain 20 years later!
This salsa is great with lettuce tacos, over meat and seafood, or simply paired with vegetables. Dip some crudités or vegetable chips instead of tortilla chips for a healthier option.
I hope you can share a bowl with your friends and laugh harder than you ever have before!
Supplies:
- ½ sheet rimmed baking sheet
- Foil
- 4-inch paring knife
- High-speed blender or food processor
Ingredients:
- 4 large common tomatoes
- 3 bell peppers – one each red, yellow and orange
- 1 jalapeno
- 2 bunches of cilantro
- ½ cup lime juice
Instructions
- Preheat oven to Roast 425F
- Wash vegetables
- Cut tomatoes in half
- Remove stems and seeds from bell peppers and jalapeno and cut in half
- Add tomatoes, jalapeno and peppers to foil lined baking sheet
- Roast for 20 minutes
- While vegetables are roasting, chop cilantro and add to high speed blender/food processor
- Add lime juice to blender/food processor
- When vegetables are finished, add to blender/food processor
- Pulse until you get your desired consistency
Enjoy!