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Pantry Raid Salsa

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Source: From the test labs of SomethingEdible.com

Servings: makes around 48 oz of salsa

Prep Time: 15 minutes

Cook Time: 30 minutes

Ingredients:

Veggies

2 yellow onion medium ones, julienned

1 garlic whole bulb; you're gonna roast it

1 tsp salt

1 tsp chile powder (ancho if you got it)

1 tsp paprika

1/2 tsp oregano dried

1/2 tsp coriander ground

1/4 tsp cumin ground

1/4 tsp black pepper ground

1 Tbsp extra-virgin olive oil

29 oz peeled and diced canned tomatoes that's two 14.5 oz cans

Dressing

1 Tbsp cider vinegar

1 Tbsp extra-virgin olive oil

1 Tbsp pickled jalapeno brine

1 Tbsp cilantro dried

1 tsp salt

1 Tbsp vodka celery peppercon if you got it

2 tsp honey raw is preferred

2 oz pickled jalapeno slices about a half cup (or less if you don't like the hot)

1 garlic whole bulb, roasted

2 cloves garlic minced (these are raw)

Instructions: Preheat oven to 450F. In an oven proof pan, toss onion with chile powder, paprika, oregano, coriander, cumin black pepper and oil. Toss to blend and roast for 15 minutes. Add tomatoes (don't drain 'em), stir and roast for another 15 minutes. Let cool. Meanwhile, assemble vinaigrette and put it in a blender along with the roasted veg. Blend until desired consistency is reached. Jar it up and move it to the fridge to set for at least 3 hours (waiting a day would make it even better).

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