Restaurant-Style Salsa
This vibrant salsa recipe is quick, easy, and delicious! Enjoy homemade salsa without the rush or the jar, a tasty addition to any meal.
Instructions
- 1
Preheat oven to broil on high.
- 2
Line a baking sheet with foil and roast tomatoes (6 roma), halved or whole, for 10-15 minutes on the center rack of the oven.
- 3
Don't be alarmed when the skin of the tomatoes peels back a bit during cooking; some will bubble, some may turn inside out, but its totally normal!
- 4
Once they're nice and toasty, remove from oven and allow your tomatoes (6 roma) to cool a bit.
- 5
Decide if you want mild, medium, or spicy salsa. For mild, use a spoon to scoop out the insides from the pepper (1 jalapeno) (ribs + seeds) entirely. For medium, leave some of the seeds intact. For spicy - leave all the goodies in your pepper (1 jalapeno) (minus the stem of course) and feel free to add extra if you'd like!
- 6
Roughly chop your red onion (0.25 medium) and pepper (1 jalapeno). Smash, peel, then mince garlic (1.5 cloves). Start with garlic (1 clove) as extra can always be added after.
- 7
Toss everything but the [fresh chopped cilantro] in the food processor and pulse a few times and blend to your favorite level of smoothness or chunkiness.
- 8
Once blended, add some [fresh chopped cilantro] to taste.
- 9
Allow to cool to room temperature and dig in face first with some chips or veggies!
Nutrition Facts
Per portion