Roasted Salsa with Pumpkin Seeds

A quick take on Trader Joe’s Pumpkin Seed Salsa

We eat a lot of tacos in our house. From, taco salad, meatless tacos, beef and chicken tacos. They’re quick and easy to adapt to any healthy lifestyle.

I promise you this recipe is super easy, and flawless. The nice thing about making your own salsa is you can make any substitutions to your lifestyle as you need!

Deets://

6 Roma Tomatoes sliced in half

1/2 Sweet Onion roughly chopped

1 Jalapeno sliced in half and seeds removed

Handful of chopped cilantro

1 Juicy Lime

1/2 Pumpkin Seeds

Pinch of Sea Salt

Preheat Oven to 400 Degrees://

I like to roast the tomatoes and onions/jalapeno separate as I think they cook best so the tomatoes can slightly brown and the onions can caramelize. I used a cast iron skillet, placed the tomatoes cut side down and placed in oven for about 10 minutes and turned over to cook for approx 5 more. Meanwhile, on another skillet have chopped onions and jalapeno. Sprinkle with a pinch of sea salt and place in warm oven until slightly soft, this will be about 15 minutes.

Let tomatoes, onion and pepper cool. While those are cooling off, with your food processor, pulse the pumpkin seeds until nicely chopped, I like mine almost finely chopped.

Once, the tomatoes are cooled, remove seeds.

Place tomatoes, onion, peppers into food processor, pulse 3-5 times. Add cilantro, lime and salt. Pulse 2-3 more times. I like mine a bit chunky.

That is IT.

Super delicious and easy.

ENJOOYYYYY!