Description
This is an easy, bright restaurant style salsa that goes with everything!
Ingredients
Scale
- 1 head of roasted garlic
- 3 jalapenos, roasted, peeled, seeded and large diced
- 2 cans, 14-15 oz, fire roasted diced tomatoes
- 1/2 lemon or lime, about 2 tablespoons of juice, or more to taste
- 1 teaspoon salt
- white onion, about 1 cup, large diced
- cilantro, about 1 cup, loose packed
Instructions
- Roast the garlic earlier in the day, or the day before. Alternatively you can add 2 cloves of garlic to the blender.
- Roast the jalapenos by placing them in a small dry (as in no oil) pan on the stove over medium heat. Turn the jalapenos occasionally until they are blackened in spots and starting to soften, about 10 minutes. Remove from heat, place in a small bowl and cover the bowl with plastic wrap. Let them sit for 15 minutes or so.
- Once cool take a paper towel and rub off the loose skin, or scrape it off with a knife. It’s okay to leave some of the blackened bits for flavor. Cut the tops off the jalapenos, split them in half and remove the seeds. Cut them into large chunks and place in the blender.
- Open the cans of tomatoes and place in your blender too, including the juice.
- Squeeze the roasted garlic into the blender. Add the lemon or lime juice and the salt.
- Blend until it looks like salsa, about 30 seconds, depending on how strong your blender is.
- Add the cilantro and white onion chunks. Blend again briefly, until you have the consistency you like. Taste for seasoning and adjust citrus juice and salt to your taste.
Notes
If you don’t have time to roast the garlic, you can throw a few cloves of raw garlic into the blender with the tomatoes. It will be a stronger garlic flavor, but still delicious.
If you have a gas stove, you can also hold the jalapenos, one at time, with tongs and roast them directly over the flame.
