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

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!

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

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Quarter & seed the tomatoes. Discard the seeds.

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Peel and quarter the onion.

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

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

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

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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.))

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

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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

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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.

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Serve with corn chips — and force yourself not to eat the entire batch in one sitting! 

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Homemade Oven-Roasted Restaurant Style Salsa
Serves 10
Oven-roasting the veggies adds a deep smokiness and a subtle sweetness to this simple & flavorful most perfect restaurant-style salsa. The best part -- YOU made this in your very OWN kitchen! People will be begging for your recipe!
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Prep Time
10 min
Cook Time
40 min
Prep Time
10 min
Cook Time
40 min
23 calories
5 g
0 g
0 g
1 g
0 g
110 g
312 g
3 g
0 g
0 g
Nutrition Facts
Serving Size
110g
Servings
10
Amount Per Serving
Calories 23
Calories from Fat 2
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 312mg
13%
Total Carbohydrates 5g
2%
Dietary Fiber 1g
5%
Sugars 3g
Protein 1g
Vitamin A
11%
Vitamin C
25%
Calcium
2%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3-4 medium/large tomatoes ((quartered and seeded))
  2. 2 medium jalapeños ((more or less depending on your heat tolerance))
  3. 1 medium white onion ((quartered))
  4. 2-3 large cloves of garlic unpeeled*
  5. 1 - 14.5 oz can of crushed tomatoes
  6. 1 - 14.5 oz can Rotel-style tomatoes & peppers ((I used mild))
  7. 1 c fresh cilantro
  8. ½ teaspoon cane sugar**
  9. 1 teaspoon kosher salt**
  10. ½ teaspoon McCormick's Montreal Steakhouse seasoning blend**
Instructions
  1. Preheat oven to 400°. Line a baking sheet with parchment. Placed quartered tomatoes & onions, jalapeños and garlic on the lined baking sheet. Roast for 40-45 minutes, or until a nice black char can be seen on the veggies ((as pictured)).
  2. *Read the note below regarding the extra precautions to take for the garlic.
  3. Once veggies are done roasting, either place the peppers in a paper bag to remove skin or skip this step & leave the skin on**.
  4. Place the roasted veggies, canned tomatoes, cilantro & seasonings in the food processor. Pulse and adjust seasoning to taste**. Be sure to taste with a chip, this will help you avoid over-salting.
  5. Lasts up to 2 weeks in the fridge. Serve with your favorite corn tortilla chips.
Notes
  1. *If the cloves in your garlic bulb are tiny, just roast the entire head as a whole. Regardless of the size, you may need to remove the garlic after only 30 minutes. You don't want it to burn because burned garlic adds a distinct bitter flavor to food ((YUCK)). So keep a close eye on the garlic and check about halfway through the roasting time.
  2. **After tasting the final product, the charred skin of the veggies imparts such a nice flavor that I have decided I prefer to leave the skin on.
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calories
23
fat
0g
protein
1g
carbs
5g
more
Food for a Year: https://foodforayear.com/
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If you love homemade salsa, check out THIS Food for a Year recipe for simple, authentic 7-minute DIY Salsa.

Okay, I am off to slurp up every last bit of this salsa before David gets home to stop me!



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