Roasted Garlic Salsa (Mild)
I got the original recipe from AllRecipes.com, then modified it to suit my taste. Some of the directions were suggested by other users on the site, and some of them I figured out on my own. For my first time making it, it was awesome!
Ingredients
12 roma tomatoes
8-10 cloves garlic, peeled
1 small onion, halved
2 jalapeno chile peppers, halved
1 1/2 tablespoons olive oil
ground cumin
salt
lime juice
1/4 cup chopped fresh cilantro (reduce or add according to taste)
1/2 -1 teaspoon chili pepper blend paste
(optional) fresh ground pepper
(optional) 1-2 teaspoons onion powder (for the flavor w/o the chunks)
Directions
Preheat the broiler.
Seed and core tomatoes and jalapeno peppers before roasting. It's infinitely less of a hassle than trying to do so after you roast them.
In a medium baking dish, place roma tomatoes, garlic, onion and jalapeno chile peppers. Drizzle with olive oil. (Optional: lightly grind fresh pepper over.)
Checking often, broil 5 to 10 minutes, or until outsides of vegetables are charred.
Remove vegetables from heat.
Take half of vegetables (6 tomatoes, 2 jalapeno pepper halves, half the onion, 4-5 garlic cloves), and hand chop until it looks kind of like pico de gallo.
Put in intended serving/storage dish, mix with cilantro.
In blender or food processor, mix remaining vegetables and chili pepper until you get a chunky paste. Should be a sort of smoothie consistency.
Mix in with the first half, adding lime juice, cumin, (optional onion powder), and salt to taste.
Using mesh strainer, drain excess water until preferred consistency achieved.
Stir and serve, or put in sealed container to store in the fridge.
Note:
You'll notice that the final product doesn't look as red as store-bought salsa. Duh, right? If you want to pop a little more when it comes to presentation (for a party, etc.), add a little red food coloring. Doesn't affect the taste and makes the salsa look more appetizing than the sad, pastel sort of orangey brown it is without coloring.
