Picture this: You’re at aMexican restaurant, waiting for your burrito to make it to the table.
The waitress brings over some chips and salsa to get you started.
Then your burrito arrives, and you realize you’re not even hungry anymore.
Kiersten Hickman/Eat This, Not That!
Now, there are a few ways to make salsa that work perfectly fine.
But to make this salsa “restaurant level,” I decided to roast them.
Because who doesn’t love roasted tomato salsa?
Kiersten Hickman/Eat This, Not That!
Do you love cilantro?
So I didn’t make it one of the five ingredients.
And if you don’t like garlic, you could always swap it out for cilantro instead.
Kiersten Hickman/Eat This, Not That!
Roast a habanero for extra spiciness, or roast up a few jalapeno peppers instead of just one.
Don’t like spicy food?
Use only half of the jalapeno in the food processor to simply add the flavor without too much spice.
Kiersten Hickman/Eat This, Not That!
Here is an easy step-by-step tutorial for you to follow!
Add the onion, the garlic cloves (still in their skins) and the jalapeno to the sheet.
Roast for 20 minutes.
Kiersten Hickman/Eat This, Not That!
Add lime juice
Place all of the roasted ingredients in a food processor.
If you don’t want a spicy salsa, only put in 1/2 of the roasted jalapeno.
Squeeze 1 lime (about 2 tablespoons of lime juice) into the food processor.
Kiersten Hickman/Eat This, Not That!
Pulse in a food processor
Pulse the salsa 3 or 4 times for a chunkier salsa.
For a smooth salsa, pulse it a few more times until it reaches the consistency you desire.
For an even more flavorful salsa, let it sit overnight in the fridge.
