Place the tomatoes, yellow onions, garlic, and jalapenos on a rimmed baking sheet and toss with the avocado oil. Place on the top rack under the broiler and broil for 8 to 10 minutes, until the skins are charred and the tomatoes are softened.
Transfer the vegetables and any juices from the pan to a blender or food processor. Add the tomato paste, cilantro, green onions, lime juice, sea salt, chili powder, cumin, and pepper. Pulse 8 to 10 times until everything is finely chopped. For a less chunky salsa, blend to desired consistency. Season to taste with salt and pepper, then refrigerate for 6 to 8 hours before enjoying with grain-free chips. Salsa will keep, tightly sealed, in a jar in the refrigerator for 2 weeks.
Keywords: salsa, mexican cuisine, restaurant style, spicy, gluten free, grain free, paleo, clean eating, Danielle Walker, against all grain