Salsa

4 Roma tomatoes, roasted
3 green onion stems, roasted
2 jalapeno peppers, roasted
3 cloves garlic, roasted
3 cloves garlic, fresh
2 large limes, juiced
2 Tomatillos
1 can Rotel diced tomatoes and green chiles
salt, pepper, cumin, to taste

Chop roma tomatoes into quarters, chop jalapenos into quarters, remove seeds and stem. Spray baking sheet with cooking spray, place tomatoes, jalapenos, green onions and 3 cloves garlic on baking sheet, spray all the vegetables with cooking spray, sprinkle with salt. Bake in oven at 400 degrees until veggies begin to brown. You'll have to remove the green onions before the others since those cook up quicker.

Cut tomatillos in half, place in food processor with lime juice and 3 cloves garlic, add roasted veggies and blend until smooth (if you like chunkier salsa, blend less). Stir in can of Rotel (or any other can of diced tomatoes, or dice up your own fresh tomatoes), sprinkle salt, pepper and cumin to taste.

This salsa came out mild to medium which was perfect for the whole family. I like a bit spicier salsa, so if you like really spicy, you may want to add more jalapenos, but as is, this recipe should be mild enough for most.