Name: Restaurant Style Salsa
Total time: PT7200.0S
Yield: 8
Ingredients: 28 ounce Canned Fire Roasted Diced Tomatoes; 4 ounce Canned Green Chiles; 1/4 cup Yellow Onion; 2 Jalapeño Pepper; 1 bulb Garlic; as needed Olive Oil; 1 pinch Ground Cumin; 1/2 teaspoon Salt; to taste Cayenne Pepper; 1/4 teaspoon Granulated Sugar; 1/3 cup Fresh Cilantro

This recipe is a must for your Mexican food parties. It is one of the healthiest Mexican recipes out there. It goes great with foods other than Mexican as well. Try it on your eggs for breakfast, or chicken, beef or pork. Or just serve it with tortilla chips and enjoy!

Low-Fat

Oven

Beginner

Restaurant Style Salsa

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Canned Fire Roasted Diced Tomatoes

ounce

Canned Green Chiles

Yellow Onion

Jalapeño Pepper

Garlic

bulb

Olive Oil

as needed

Ground Cumin

pinch

Salt

teaspoon

Cayenne Pepper

to taste

Granulated Sugar

Fresh Cilantro

Food Processor

Fridge

Preheat oven to 375 degrees F (190 degrees C).

Slice the top of the {@1:} to expose the cloves. Place bulb cut side up on a piece of foil. Drizzle with {@0:} and seal the foil. Place in the center of the oven, and roast for 45-60 minutes.

Slice the top of the Garlic (1 bulb) to expose the cloves. Place bulb cut side up on a piece of foil. Drizzle with Olive Oil ( as needed) and seal the foil. Place in the center of the oven, and roast for 45-60 minutes.

Slice the top of the Garlic (1 bulb) to expose the cloves. Place bulb cut side up on a piece of foil. Drizzle with Olive Oil (as needed) and seal the foil. Place in the center of the oven, and roast for 45-60 minutes.

Destem and chop the {@1:}. Dice the {@2:}. Deseed and dice the {@0:}.

Destem and chop the Fresh Cilantro (1/3 cup) [De-stemmed, Chopped]. Dice the Yellow Onion (1/4 cup) [Diced]. Deseed and dice the Jalapeño Pepper (2 N/A) [Deseeded, Diced].

Destem and chop the Fresh Cilantro (1/3 cup). Dice the Yellow Onion (1/4 cup). Deseed and dice the Jalapeño Pepper (2).

Once bulb is golden brown and cloves are butter-soft, remove from oven, and let cool. Once cool, use a knife to pop each clove of garlic out and into a food processor. Squeeze bulb with hands if necessary.

Add the {@0:}, {@1:}, jalapeño pepper, {@3:}, {@4:}, {@5:}, and {@2:}. Pulse a few times to mix, then process to desired consistency.

Add the Canned Fire Roasted Diced Tomatoes (28 ounce), Canned Green Chiles (4 ounce), jalapeño pepper, Cayenne Pepper ( to taste), Ground Cumin (1 pinch), Salt (1/2 teaspoon), and Granulated Sugar (1/4 teaspoon). Pulse a few times to mix, then process to desired consistency.

Add the Canned Fire Roasted Diced Tomatoes (28 ounce), Canned Green Chiles (4 ounce), jalapeño pepper, Cayenne Pepper (to taste), Ground Cumin (1 pinch), Salt (1/2 teaspoon), and Granulated Sugar (1/4 teaspoon). Pulse a few times to mix, then process to desired consistency.

Pour salsa into a bowl, and stir in the sweet yellow onion and cilantro. Cover, and place in refrigerator for an hour to allow the flavors to mingle.

Serve with chips or top your favorite foods with it. Enjoy!

Restaurant Style Salsa

4.8

2HRS

$0.55

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions