Roasted red pepper & tomato salsa

Name: Roasted red pepper & tomato salsa
Total time: 45 min
Yield: 8 servings
Ingredients: 1 Handful cilantro; 0.5 tsps ground cumin; 4 cloves garlic; 0.5 jalapeno; 1 lime juice; 2 Tbsps olive oil; 0.5 medium onion; 0.5 red bell peppers; 8 servings sea salt; 5 medium tomatoes

A Mexican hor d'oeuvre, Roasted Red Pepper & Tomato Salsa is a flavorful dish that covers 5% of your daily requirements of vitamins and minerals per serving. This gluten-free, dairy-free, paleolithic, and lacto-ovo vegetarian recipe is perfect for a variety of dietary preferences. It is best enjoyed as an appetizer and takes approximately 45 minutes to prepare.

Ingredients

cilantro

1 Handful

ground cumin

0.5 tsps

garlic

4 cloves

jalapeno

0.5

lime juice

olive oil

2 Tbsps

onion

0.5 medium

red bell peppers

0.5

sea salt

8 servings

tomatoes

5 medium

Method

Preheat oven to broil.
Cut tomatoes in half and onions in quarters and arrange on a tin-foil lined baking sheet.
Add the red pepper, garlic cloves (whole & with skin) and hot pepper.
Drizzle with a bit of olive oil & salt.Broil for 10 min, until skin on tomatoes and pepper begins to char.Cool for 5 min.
Remove tomato, pepper and garlic skins.Throw all veggies (except cilantro & lime) into food processor.Pulse 2-4 times (you want to leave it a bit chunky).Toss in a bowl with cilantro and lime juice.
Add cumin and salt to taste.
Serve with corn chips or toasted pita chips.