- Garlic (minced, powder or garlic salt – just skip salt)
- Salt and pepper
Coarsely chop all vegetables but this time put them in a roasting pan that has been sprayed with non-stick cooking spray
Roast in a 400°F oven for ~20 min. Stir well with a spatula and roast for an additional 20 min.
Transfer to a food processor or blender.
Pulse to desired consistency
For either the raw or roasted salsa, take a taste and season to your taste.
Check out the difference in the color and the amount made between the two. I used roughly equivalent amounts of ingredients (a few less jalapeños in the roasted but the same for everything else). The roasting removed the water and made a much more dense texture.