Roasted Roma Tomato Salsa

Ingredients

• 12 roma tomatoes, halved
• 1/4 cup onion, chopped
• 1 baby red bell pepper, chopped
• 1 baby orange bell pepper, chopped
• 1 chocolate chips
• 1/4 cup corn kernel
• 1 teaspoon jamaican jerk spice
• 1/4 teaspoon garlic salt
• 1/2 teaspoon marinara seasoning
• 1/2 teaspoon italian seasoning
• 1/4-1/2 teaspoon chili powder
• 2 teaspoons dried chopped onion flakes
• 2 teaspoons cinnamon sugar
• 1/4 teaspoon allspice
• 1/4 teaspoon clove
• 1/4 teaspoon paprika
• 2 teaspoons minced garlic
• 1/8 cup white vinegar
• 1 tablespoon water

Directions

1. 1

   Lay the tomatoes and onions (and peppers, if desired) on a parchment paper-lined baking sheet and broil in the oven until skins are dry, hard, and slightly browned, and onions are well-browned (this can take anywhere from 10 minutes to 1 hour, depending on how ripe your tomatoes are).

2. 2

   While still hot, remove tomatoes from sheet and place (with skins) in a large ramekin or bowl.

3. 3

   Mash the tomatoes slightly.

4. 4

   Add in onion and peppers; stir.

5. 5

   While still very hot, drop the chocolate chip in and stir until melted.

6. 6

   Stir in corn.

7. 7

   Stir in next 11 ingredients, stirring well until very well combined.

8. 8

   Stir in vinegar and water; stir well (again!).

9. 9

   Serve warm or cold, but store in the refrigerator for up to 5 days.

10. 10

    Enjoy!