Half-roasted the house salsa recipe and it was good

Wanted to make the restaurant salsa recipe, but thought it might be too boring for a party. So I hedged and roasted some of the tomatoes, peppers and onion. Came out great, nice amount of complexity while still being a scoopable, mild salsa.

• Broil on sheet pan for 20 min
  • 2 Roma tomatoes, cut in half, face up and salted
  • 1/2 white onion, peeled, which I cut into two pieces
  • 1 jalapeno (flip this one at halfway)
• Boil for 15 min and drain
  • 2 Roma tomatoes
  • 1 jalapeno
  • 1 Serrano (i broiled this and wouldn’t next time, torched it)
• Let all cool. Peel skins on boiled tomatoes, broiled peppers. Seed all peppers.
• Add to food processor with the below. Pulse just enough.
  • 14 oz can of peeled whole tomatoes (but I didn’t use the can juice)
  • 2 cloves garlic, rough chopped
• Season to taste with the below, let meld in the fridge for half hour, and taste again.
  • 1/2 cup chopped cilantro
  • juice of 1 lime
  • 1% salt (10 g, in my batch)
  • 1/2 teaspoon MSG