How to Make Restaurant-Level Salsa with 5 Ingredients
Roast the vegetables.
Preheat the oven to 400 degrees. Remove 6 tomatoes from the vine and place them on a non-stick baking sheet (or a baking sheet that has been sprayed down with cooking spray). Add 1 onion quartered, 2-3 garlic cloves (still in their skins), and 1 jalapeño to the sheet. Roast for 20 minutes.
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 jalapeño. Squeeze 1 lime (about 2 tablespoons of lime juice) into the food processor.
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.
Let it sit for 15 minutes.
Place the salsa in the fridge and let the flavors mix together for about 15 minutes until the salsa cools down. For an even more flavorful salsa, let it sit overnight in the fridge. Serve with chips or fresh-cut vegetables.
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