Restaurant Style Salsa

 Ingredients

• 1 onion (see Step One)
• 1 serrano pepper, with ribs and seeds removed, roughly chopped
• ½ bunch of fresh cilantro (leaves & tender stems), roughly chopped
• 1/4 cup pickled jalapeño slices
• 1 tsp garlic powder 
• 1 tsp Caldo de Tomate
• 1 tsp salt
• 1 28 oz can Whole Peeled Tomatoes (Cento or Red Gold)
• 1 14.5 oz can Red Gold Diced Tomatoes & Green Chiles
• 3 Tbsp pickled jalapeño brine (The juice from the jalapeño jar)
• Juice of 1 lime

Instructions

1. Set the Breville to “broil.” While the Breville is heating up, cut an onion into four wedges from pole to pole. Cut one of the onion wedges in half and place on a foil-lined ⅛ sheet pan. Broil until the onion has softened a bit and a few dark spots appear. ~15 minutes.
2. In a food processor, add the onion, serrano pepper, pickled jalapeños, cilantro, garlic powder, Caldo de Tomate, and salt.Action: Pulse 10 times to finely mince.
3. Add both cans of tomatoes to the processor. Pulse in 10 short 1-second bursts. Do not run the machine continuously! Continuous blending aerates the mixture, turning it pink and foamy. Pulsing keeps it red and dense. 
4. Pour the mixture into a large glass bowl. Stir in the jalapeño brine and lime juice.
5. Cover and refrigerate for at least 12 hours but 24 hours is even better.