This is a simple tomato salsa. The garlic, onion, jalapeno, and tomatoes are first roasted to bring out the sweet flavors. Depending on how spicy you like it you can leave or remove the seeds and veins from the jalapeno. Roasting the ingredients first is the key.
- 3 large tomatoes cut into 1/2 cubes
- 2 large garlic cloves quartered
- 1 bunch cilantro finely chopped
- Juice of 1 large lime
- 1 large jalapeno diced
- 1/2 large onion quartered
- 1 tbl. spoon vegetable oil
- 1 tsp salt (or to taste)
Combine tomatoes, garlic, onion, and jalapeno in mixing bowl and toss with the vegetable oil to coat. Roast in middle rack of broiler for 10-15 minutes of until edges start to darken. Once roasted and cooled a bit add all roasted ingredients, less 1/4 of the tomatoes, to a food processor or blender, and pulse until smooth. Add reserved tomatoes, lime juice and salt to serving bowl. Now add the processed ingredients and stir to incorporate.
This salsa can stay in the fridge in an air-tight container for up to 1 week. Serve it on eggs, tacos, or your favorite Mexican dish. Great as just a dip your favorite corn chip during the game!