So, checking out April’s recipe for a Restaurant Style salsa, I decided to give it a try, even when I already had some salsa leftover from two days ago. The flavor is amazing, the texture too (it’s thicker than cooked tomatoes) BUT if andf only if you love garlic. If you don’t that much, I totally recommend to use half the garlic from the recipe.
- 8 Roma tomatoes
- 2 jalapeño chiles
- 1 garlic head
- 1 small onion
- 1 tsp coarse sea salt
- 2 black pepper balls
- 1 bunch cilantro leaves
Preheat your oven to 350°F. In a baking sheet, covered in aluminium foil, place the prewashed tomatoes, cutted in half, as well as the jalapeño chiles cutted in half too. And the onion cutted in quarters, and the individual garlic cloves.
Place the veggies in the oven for an hour.
Now, transfer to a food processor (in a mixer they will be more liquid) and add salt and pepper.
I added a pinch of cumin.
Add cilantro and pulse several times until desired consistency.
Yum! Try it with chips, meat, chicken, meatloaf, whatever you like!