Preheat oven to 375 degrees F (190 degrees C).
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 (to taste) and seal the foil. Place in the center of oven, and roast 45-60 minutes.
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 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!