Salsa
Ingredients
- 4 Roma tomatoes
- 1 or 2 jalapeno peppers (depending upon how spicy you want it)
- ½ red bell pepper, seeded
- ½ yellow onion, cut into rounds
- 2 tablespoons chopped fresh cilantro
- (1 teaspoon honey or coconut sugar)
- ½ teaspoon oregano
- 1 clove of garlic
- ¼ teaspoon of cumin
- Salt and pepper
- 1 medium avocado, roughly chopped
- ½ teaspoon fresh lime juice
Instructions
- Heat a lightly oiled grill or grill pan over medium-high heat. Place the tomatoes, jalapeno, bell pepper, and onion on the grill or grill pan. Grill, turning occasionally, until they become tender and the outsides are slightly charred (8-10 minutes for the jalapeno, bell pepper and onion, 15-18 minutes for the tomatoes). Let cool. Chop the veggies into manageable pieces. In a blender or food processor, puree the veggies with the cilantro, garlic, cumin, adding a pinch of salt and pepper to taste. Add the avocado and lime juice, and puree until smooth. Store in a sealed container in the refrigerator for up to a week.
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