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Farmer’s markets are starting to pop back up with spring officially in action and this recipe is a great way to put them to use. Few people realize how simple it is to make their own fresh salsa with little to no work. The main ingredients here can be subbed for whatever is fresh in your area. This is much more cost effective solution than paying $5 or more for each pint sized “fresh” salsa.
What makes this salsa paleo, you ask? Great question. The use of the freshest and most local ingredients and the absence of artificial ingredients are big parts of what makes this paleo. Either way, it is an excellent side and topping to meat, eggs or veggies. Check it out!
And if you made this, make sure to take me on Twitter or Instagram with @dranthonygustin and the hashtag #cooklikeag so I can check it out and repost!
Here’s how to make it:
DESCRIPTION:
Preparation: 10m
Cook Time: 0m
Serves: 4
INGREDIENTS
- 4 -6 assorted peppers, halved (poblano, jalapeños, anaheim, etc)
- 4 -6 tomatoes (heirloom, roma, vine)
- 1/2 red onion, chopped
- 1 lime
- 1/2 cup cilantro, chopped
- 4 cloves garlic, minced
- 1 pinch sea salt
INSTRUCTIONS
- Line some baking sheets with tin foil and cut the stems of the peppers. Peel some garlic and throw it in with the peppers. Quarter the tomatoes and place on baking sheet.
- Turn the oven to 350F and roast peppers and tomatoes until there is a slight char on the skins. The time will vary but should be within 12-18 minutes.
- Squeeze the lime, chop and add red onion and add cilantro and salt to taste. Add to roasted mix.
- Pulse or blend on low until desired consistency is achieved. I use BlendTec blenders and the Twister Jar attachment for simplicity. That’s it! Toss in some mason jars which stay air tight. This step will also assist in keeping the salsa fresher for longer!
- Hint: If you like a little spicier of a salsa, chop up and add raw jalapeños or habaneros at step four.