Paleo Restaurant Style Salsa - Print

Paleo Restaurant Style Salsa


  • 1 ½ pounds roma tomatoes, halved
  • 1 pound heirloom tomatoes, quartered
  • ½ pound cherry tomatoes
  • 2 small yellow onions, peeled and quartered
  • 5 cloves garlic, peeled
  • 2 jalapenos, seeded for mild
  • 2 tablespoons avocado oil
  • 3 tablespoons tomato paste
  • 1 small bunch cilantro, leaves and tender stems, about ½ cup loosely packed
  • 2 green onions, ends trimmed and roughly chopped
  • Juice of 1 lime
  • 1 teaspoon sea salt
  • 3/4 teaspoon chili powder
  • 1/4 teaspoon cumin
  • ¼ teaspoon fresh cracked black pepper


  1. 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.
  2. 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