Ingredients
Units
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- 4 jalapenos, seeded
- 4 tomatoes, halved
- 1 sweet onion, quartered
- 6 cloves garlic
- 1 tbsp olive oil (or avocado oil)
- 1 tsp salt
- 1 cup parsley
- 1 lime, juiced
- 1/4 cup avocado oil (or olive oil)
Instructions
- Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
- Seed and slice in half 4 jalapenos and place in a bowl. Next, take an onion and cut into quarters as well as 4 tomatoes and add them to the bowl. Finally, add the garlic, salt and olive oil and toss to cover vegetables in the olive oil mixture.
- Pour the vegetables onto the baking sheet and place in the oven for 20-25 minutes. Remove the tray from the oven when and let the vegetables cool.
- Once vegetables are cool enough to handle, place them in a food processor with the juice from 1 lime. Pulse until finely chopped. Finally, add the avocado oil and parsley and pulse a few more times.
- This sheet pan roasted salsa should last in the fridge for 2 weeks and can easily be frozen for later use.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Sides
- Cuisine: Whole30, Keto, Gluten Free, Dairy Free
Nutrition
- Serving Size: 2 tbsp
- Calories: 15
- Fat: 1.5 g
