Cooking Instructions
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Step 1
Preheat oven to 375 degrees F (190 degrees C).
Step 2
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.
Step 3
Destem and chop the Fresh Cilantro (1/3 cup). Dice the Yellow Onion (1/4 cup). Deseed and dice the Jalapeño Pepper (2).
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Serve with chips or top your favorite foods with it. Enjoy!
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