The roasted garlic and jalapenos really stands out here! A great salsa for your next party! This salsa and the guacamole are really great dips for any bbq!
Difficulty: Beginner Preparation Time: 10min
Yields: 1 1/2 Cups Total Time: 1hr
2 Jalapeno Chili’s, roasted
1 Head of Garlic, roasted
1 15oz can of diced Fire-Roasted Tomatoes
½ Onion, red or yellow, ½” dice
½ Cup Fresh Cilantro, chopped
2-4 Tbsp Freshly Squeezed Lime Juice
Freshly Ground Black Pepper
FOR THE SALSA
Preheat oven to 425 degrees. On a rimmed sheet pan, roast the chilis until charred on all sides. Place in a stainless steel bowl and cover with plastic wrap for 10-15 minutes.
Roughly chop the roasted chilis and squeeze the garlic from the roasted garlic head into a small food processor along with a pinch of salt. Pulse until smooth.
Add the tomatoes with their juices into the processor. Pulse until the tomatoes are coarse. Scrape into your serving dish and stir in the onion, cilantro, and lime juice. Taste and adjust seasoning with the salt and lime juice. Best made the day before. Will keep for 4-5 days in the fridge.