Chinook Honey Garlic Salsa

  • 20 seeded Roma tomatoes, chopped
  • 2 green bell peppers
  • 1 large red onion
  • 2 bulbs roasted garlic
  • 3 jalapeno peppers (to taste)
  • 2 Tbsp fresh basil (to taste)
  • 2 tsp fresh cilantro (to taste)
  • 1/2 C. Chinook Honey
Roast the garlic in a 400° (205°C) oven for 30 minutes. After it is done peel the cloves. Set aside the chopped tomatoes in a large mixing bowl. Rough chop onions and green pepper in a food processor. Drain the liquid, and then add to tomatoes. Mince all the remaining ingredients (minus the peppers) in a food processor. Add to the tomato/onion/green pepper mixture. Mince the jalapeños one at a time and add to salsa until the desired heat is achieved. If it’s too hot, add more honey.