I'm normally super picky when it comes to my salsa - I don't like big chunks of cooked tomato or onions, I don't like super smoky salsa and I love spicy salsa - but this is the best salsa I've ever eaten. It's the easiest recipe in the world, can be altered to fit your spice preferences and is easy to make massive quantities of if needed.
We make a half gallon of it at least once a week, that's how tasty it is. With it being so hot down here in New Orleans (in the 90s, with 60% humidity, at a minimum) salsa is the perfect snack food. Just try it and tell me it isn't the best salsa you've ever eaten!
5 roma tomatoes
1.5 yellow onions
12 cloves of garlic
1 bunch of cilantro
1 tbsp. salt
1. Preheat the oven to 375 °
2. Cut tomatoes in half lengthwise and cut out the stems. Put these in to a big roasting pan
3. Peel onions and cut in to quarters, place in roasting pan.
4. Cut the stems off the jalapeños then put the whole jalapeños (seeds and all!) in to the roasting pan (if you want a more mild salsa, I recommend using fewer jalapeños, but still leave all the seeds in).
5. Peel and cut the stems off the garlic and toss these in to the pan as well.
6. If you can, make sure there's only one layer of ingredients in the pan. Roast in the oven for 35 minutes.
7. Remove from oven and let cool (or if you're really impatient, stick the ingredients in the freezer for about 20 minutes or until cool!)
8. Once cool put all ingredients in to a food processor or blender with the bunch of cilantro (cut off the stems first) and salt and blend for about 30 seconds or a minute (or until totally mixed up).
9. Stuff your face with delicious salsa!