Preparing salsa, as you probably know, is mostly about chopping and mixing. But what you might not know is that the best salsas are those that have been allowed to sit. A homemade salsa will taste completely different after it has set on your counter for at least fifteen minutes. Only then will the flavors have a chance to mingle and become something new, something more, something that is smooth and tangy and spicy all at one time.
1 pound heirloom grape tomatoes, halved
1 jalapeño chile, sliced
4 cloves garlic, skin on
½ purple onion, chopped (white is too harsh for this salsa)
½ bunch cilantro, chopped
1. On a baking pan covered in parchment, spread your tomatoes, jalapeño and garlic.
2. Place pan in a 450 degree oven for 30 minutes or until tomatoes are soft and the chile has begun to toast. (A note of caution: When you open your oven, turn your head away. You will be hit not only with a wave of heat, but also the heat of roasting chilies.)
3. Set the pan aside to cool.
4. Peeling the garlic, place it into a food processor along with the tomatoes and chile, onion, salt, and cilantro, pulsing until smooth.
5. Set aside for 15 minutes and enjoy!