Roasted Salsa

Some at our box have tasted this recipe.  This is the basic salsa recipe I use for canning my salsa using tomatoes and peppers grown from our vegetable garden.  I will typically add more tomatoes, because we usually have plenty, and we grow a variety of hot peppers, so in addition to the jalapeño pepper, I may put a lemon pepper, habanero pepper, etc.  My husband like extremely spicy food so he usually insists on at least one batch that is too hot for human consumption. 

This recipe came from allrecipes.com.  They are a great source for all types of recipes; some easier to turn in Paleo recipes than others. 

12 Roma tomatoes
2 cloves unpeeled garlic
1 onion - I prefer red onion
1 jalapeño pepper
1 1/2 tablespoons olive oil
1 teaspoon ground cumin - roasted cumin is the best
1/4 teaspoon salt
3 tablespoons lime juice
1/4 cup of chopped fresh cilantro

• Preheat broiler
• In baking dish place tomatoes, garlic, onion, and pepper and drizzle with olive oil.
• Broil vegetables for 5 to 10 minutes, or until outside of vegetables are charred.
• Remove vegetables from oven and once cooled remove & discard tomato skins, tomato cores, pepper stem, and garlic skin. 
• In a food processor, coarsely chop the all vegetables.  Transfer to bowl and mix in cumin, salt, lime juice, and cilantro.