Sunday, June 16, 2013
Restaurant Style Salsa
•1 can (28 oz.) Muir Glen Organic Fire Roasted Crushed Tomatoes
•1 can (4 oz.) green chilies.
•1/4 cup hand diced white onion
•1 jalapeno, seeded and diced.
•1 bulb of garlic, roasted.
•a pinch of ground cumin
•1/2 tsp. salt or to taste.
•cayenne to taste depending on how hot you like it.
•1/4 tsp. sugar
•1/3 cup cilantro or to taste, chopped, no stems
Preheat your oven to 375* F. Take two garlic bulbs (you only need one for this recipe but you can save the other for another batch of salsa or try it on french bread tonight for dinner) and slice the top of the bulb off to expose the tips of all the cloves. Place the bulb on top of a piece of foil (cut side up). Drizzle with olive oil and then seal the foil up around the bulb. Place bulb directly on oven rack in the center of oven. Roast for 45 to 60 minutes.
First you want to get that whole bulb of garlic into the food processor. It's sort of a messy job but you can do it. After you get all that garlic in the food processor, add the fire roasted tomatoes, the canned green chiles, the diced jalapeno peppers, the pinch of cumin, the salt, and the sugar. Pulse just one or two times to get things mixed. When you feel you have the consistency the way you like it, stop. Pour the salsa into your bowl and stir in the diced onion and cilantro. Cover and place in the refrigerator for an hour or more so those flavors can mingle.
Check out this recipe on You Tube and other authentic Mexican Recipes too. I can't wait to try this.