Meal Prep Salsa

I find myself putting salsa on everything throughout the week, so here’s my go to recipe. Quick note – I take a slice from one of the jalapeños and eat it raw. The spice level will dictate how many I use.

-10 Roma tomatoes
-4 jalapeños
-6 chili de arbol
-2 guajillo chilis seeded
-5 cloves garlic
-1 medium white onion
-1 red bell pepper (not pictured)
-1 head cilantro
-juice from 2 limes
-salt to taste

I baked everything at 400F, removing the dried chilis after 5-10 minutes. I find placing the guajillo chilis under the tomatoes helps rehydrate them with that tomato flavor. I add those to the bottom of a food processor.

After the tomato peels are shriveled I take everything out of the oven. I add 1/2 the ingredients plus all the dried chilis and blend until smooth. I then add the other half and pulse to desired consistency along with more salt and the cilantro. This is my all time favorite salsa.