This low sodium salsa recipe is a fantastic way to use up extra veggies for a delicious salt-free dip! This salsa is made with fresh tomatoes, onions, chili peppers, and cilantro for a kick.
Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
To the sheet pan, add the tomatoes, onions, garlic, and jalapeno peppers. Place sheet pan on the middle rack, and roast for 10 minutes.
Turn on the oven and broil on High for 3 minutes. Make sure to keep an eye on your vegetables while the broiler is on so they don't burn.
Remove vegetables from the oven (the tomatoes should begin to have a nice char on them), and transfer to the food processor.
Add the cilantro and lime juice, and pulse a few times quickly to get a chunky salsa. Process for longer if you like a thinner blended salsa.
Refrigerate, and enjoy with your favorite tortilla chips!
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Notes
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*Please note, all nutrition content is estimated based on the ingredients we used, it may vary based on your ingredients. Always check your nutrition labels to verify sodium amounts.
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