1quarter of a white (or yellow) onionmedium-size, coarsely chopped
3/4cupcoarsely chopped cilantro
3jalapeno peppersseeded and coarsely chopped (or to taste)
1teaspoonseasoned or regular salt(or salt to taste)
For the Roasted Garlic:
Preheat the oven to 375 degrees F.
On a large piece of foil, lay the bulb of garlic. Drizzle olive oil on top of the garlic. Lift up the edges of the foil and squeeze them together to form a “tent”. Bake in a preheated oven for 25 minutes.
Then remove from the oven and using hot mitts, open the foil. Let cool.
Once cooled, using the flat edge of a knife or a spoon, squeeze each garlic clove out of the skin. Set aside for a moment to cool further if needed.
For the Salsa:
In a blender, add the cut tomatoes, onion, cilantro, jalapeno, roasted garlic and salt. Blend on the sauce setting.
Do a taste test to see if more salt is needed. If so, add the salt and use the pulse setting to mix it in.