5 Roma tomatoes
1 jalapeño pepper
1/2 sweet onion (cut in half leave skin)
2 garlic cloves (with skin)
1 red bell pepper
1/4 tsp of cumin powder
1 tsp of chili powder
1/4 a cup of cilantro diced
1 tsp of sea salt (more to taste)
Directions:
1. Pre-heat oven to 400 degrees
2. Like a baking sheet with aluminum foil
3. Place onion, jalapeño, garlic cloves, bell pepper and tomatoes without cutting (they roast better this way)
4. Cook for 30 minutes
5. Remove from oven and let cool 5-10 minutes.
6. Remove stems and skin from onion and garlic.
7. Add the rest of the ingredients plus roasted veggies to food processor.
8. Pulse until desired consistency (for a chunkier sauce, pulse garlic, cilantro and onion till well minced before the other veggies)
8. Let cool then place in fridge for at least one hour for flavors to mix. I let sit overnight for the best flavor
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