This delicious fresh, ingredient restaurant-style salsa recipe is easy-to-make and is impossible to stop eating with tortilla chips.
Servings: 8
Prep Time: 15 minutesminutes
Cook Time: 30 minutesminutes
Ingredients
10cored vine ripe tomatoes cut in half
2peeled yellow onions cut into large chunks
2seeded small diced jalapeño pepper
5garlic cloves
3/4cupfinely minced fresh cilantro
½teaspoonground cumin
coarse salt and pepper to taste
Instructions
Core the tomatoes and slice them in half width wise.
Add the tomatoes, onions, peppers, and garlic to a sheet tray lined with parchment paper and roast at 400° for 30 to 35 minutes or until browned.
Cool the vegetables completely.
Transfer the vegetables to a blender and pulse on high speed 15 to 20 times or until it is smooth but still has plenty of chunks.
Add in the cilantro, cumin, salt, and pepper to the blender and pulse again until combined.
Serve the salsa or store until ready to serve.
Notes
Make-Ahead: You can make this homemade salsa up to 3 days ahead of time.How to Store: Place covered in the refrigerator for up to 5 days. This recipe will not freeze well.Feel free to use any breed of fresh tomatoes like Roma, heirloom, or even cherry tomatoes.If you want more spice in this recipe, try using a habanero pepper.This salsa will taste even better the next time as it allows time for the flavors to infuse.You can substitute with 2 15-ounce cans of fire-roasted tomatoes.