Homemade Oven-Roasted Restaurant Style Salsa ((This is as GOOD as it gets!))

This could totally be one of “those” recipes. You know, one of the recipes that is kept secret — locked up and never shared in it’s entirety?? Good for you – I am bad at keeping a good thing secret! In addition to being the most perfect salsa tasting salsa, it is just so very easy to make. You must try this at home!

Simply gather a few jalapeños, a nice white onion, 3 to 4 tomatoes & a few large cloves of garlic.

Quarter & seed the tomatoes. Discard the seeds.

Peel and quarter the onion.

Leave the paper/skin covering on the garlic cloves. If the cloves are all tiny, leave the entire bulb intact.

Lay everything out on a parchment lined baking sheet. Roast the veggies for 45 minutes on 400°.

Allow the veggies to roast until a bit of char appears.

Once roasting is complete, if you are so inclined, place the jalapeños in a paper bag to remove the skin. ((All I had was a plastic baggie. I had to allow the peppers to cool for 5 minutes to keep from melting the bag. They cooled just enough that the skins didn’t release. No biggie, the food processor pulverized the skin.))

Another bonus to leaving the skins on: the veggies retain the maximum amount of char flavor.

Into a food processor:

roasted veggies
1 c fresh cilantro
1 – 14.5 oz can of crushed tomatoes
1 – 14.5 oz can Rotel-style tomatoes & peppers ((I used mild))
½ teaspoon cane sugar
1 teaspoon kosher salt
½ teaspoon McCormick’s Montreal Steakhouse seasoning blend

Taste throughout the mixing & season accordingly. I recommend tasting with the chips you will serve with the salsa, this will help prevent over salting the salsa.