Ingredients
1 (28 oz) can whole peeled tomatoes, drained
1 medium white onion, quartered
2 cloves garlic, peeled
1-2 jalapeños, halved and seeded (optional, for spice)
1 tbsp Buona Cucina Baklouti Fused Oil
1/2 cup fresh cilantro, chopped
Juice of 1 lime
1 tbsp Buona Cucina Serrano Honey Specialty Vinegar
1/2 tsp ground cumin
1/2 tsp Buona Cucina Smoked Paprika (optional)
Salt and pepper to taste
Directions
Roast the Ingredients:
Preheat your oven to 450°F (230°C).
Spread the drained whole peeled tomatoes, onion quarters, garlic cloves, and jalapeños on a baking sheet.
Drizzle everything with olive oil and toss lightly.
Roast in the oven for 15-20 minutes, or until the edges of the tomatoes and vegetables are slightly charred. Blend the Salsa:
Let the roasted ingredients cool slightly.
Transfer to a blender or food processor.
Add cilantro, lime juice, cumin, vinegar, smoked paprika, and salt and pepper.
Blend until you reach your desired salsa consistency (smooth or chunky).
Taste and Adjust: Taste and adjust seasoning with additional lime juice, salt, or jalapeño if more spice is needed.
Serve: Transfer the salsa to a bowl. Let it cool to room temperature or refrigerate for at least 30 minutes to allow flavors to meld.