Canned Tomato Roasted Salsa Recipe
| 1 min read
1 15-ounce. cans diced tomato, preferably fire-roasted
1⁄2 red onion, halve
4 garlic cloves, peeled
1 jalapeño, halved, ribs and seeds removed
1 cup fresh cilantro
2 limes, juiced
1⁄2 teaspoon cumin
Salt and pepper to taste
Heat a stainless steel skillet over medium-high heat with no oil. Add jalapeño halves, garlic cloves and intact ½ red onion, flipping each when they are lightly charred. Remove any ingredients from the heat that have color on all sides first. Garlic tends to finish before the other components.
Once the jalapeño, garlic and onion have cooled, roughly chop them and add them to a blender or food processor along with the rest of the ingredients.
Blend until ingredients are chopped and well combined.
Serve with tacos or chips over protein.