Go Back

Slow Roasted Organic Salsa


  • 6 lb Roma tomatoes
  • 1/2 lb yellow onions cut in half
  • 1/4 lb jalapeno peppers
  • 2 oz kosher pink Himalayan salt
  • .25 oz black pepper coarse ground
  • 1 oz roasted garlic cloves
  • 1/2 bunch cilantro


  • Roast the tomatoes, onions and jalapeƱos on the charbroiler or a cast-iron skillet until blackened
  • Remove and let cool
  • Add all ingredients to a blender or Vitamix (preferred) and blend, but make sure to not over blend! Salsa should remain somewhat chunky.
Tried this recipe?Let us know how it was!