Savory Mexican oregano salsa recipe

Instructions

Preheat oven to 400ºF and line a baking sheet with parchment. Cut your tomatoes and shallots in half length wise, then dress with 1 tbsp olive oil. Salt and pepper to taste. Arrange your dressed tomatoes and shallots face up on baking sheet, roast for 20 minutes or until the tomatoes begin to bubble and release juice.

To create your spice mixture: peel 4 cloves garlic, combine in a small prep bowl with Mexican oregano, paprika, cumin, and chipotle powder. Set mixture aside. Once vegetables are roasted, remove from oven, then allow to cool for 10-15 minutes. Pace vegetables into a high speed blender, blend at medium speed for 1 to 2 minutes, until mixture starts to come together. Add spice mixture and blend at medium high for an additional 1 to 2 minutes while streaming in 1 tbsp olive oil. Salsa is complete when well combined and emulsified.