Chef Chris Salsa

1. Preheat oven to 425 degrees.
2. Put tomato, jalapeño, garlic, onion, poblano, and carrot on a sheet tray and roast until browned.
3. Once cooked combine tomato, jalapeño, garlic, onion, poblano, carrot, lime juice, cilantro, and seasoning mix to a container. Then with an immersion blender blend until desired consistency is reached. Add water to thin out if needed.
4. Season with salt.