Makes 3 cups.
8 medium tomatoes
4 tablespoons olive oil
1/4 cup white onion, chopped fine
1 garlic clove, chopped fine
2 jalapenos, seeded and chopped fine
1/2 teaspoon honey
1/2 teaspoon ground cumin
1/2 teaspoon salt
Juice of one lime
1/2 cup cilantro, chopped
Preheat the oven to 450 degrees. Cut the tomatoes into wedges, place on a baking sheet, toss with the olive oil, and roast for 20 minutes.
Transfer the tomatoes to a strainer, and let sit for 5 minutes. Let the juices strain without smooshing! There should be approximately 16 ounces of tomato to work with. Transfer to a food processor.
Add the rest of the ingredients, and process until you have reached the desired consistency.
Fun fact: when I was in the 6th grade and had my first aol account, my first password was salsa. I imagine there will be multiple salsa recipes on here so I am going to have to get specific with naming them. This is a classic restaurant salsa that turned out great! Absolutely incredible with roasted plantain chips!
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