2 whole jalapeño or habanero chili peppers (depending on how much heat you like)
1 pint of grape tomatoes (can use large tomatoes but I find these to be sweeter)
3 cloves garlic
1 small yellow onion
1 teaspoon coconut sugar
1/4 cup of apple cider vinegar
1 bunch cilantro
Salt/pepper
2 tablespoons Avocado oil
1/4 cup olive oil (or more for a creamier salsa)

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Preheat oven to 400. Rub cherry tomatoes, and peppers in two tablespoons of avocado oil and season w/ salt and pepper. Roast until the peppers and tomatoes blister, about 15-20 min. Let cool. If you want it insanely hot, keep all the seeds. If not, using gloves, cut open peppers and remove seeds and discard. Place raw garlic, onion, cilantro and cooked veg in food processor. Add olive oil, vinegar, more salt and pepper and coco sugar. Blend until emulsified. Taste and add salt as needed. Serve with anything!