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Roasted Garlic Tomato Salsa

Astoundingly easy to make.

Roasted Garlic Tomato Salsa

Homemade salsa is my main go-to appetizer when guests come over for dinner because it’s easy to make and always a hit.

The subtle taste of roasted garlic is so good that the salsa is hard to stop eating.

Which is a good thing unless the cook (me) eats it all before the guests arrive.

All of the ingredients go right into the blender and after a quick mix it’s done.

And it can be made ahead of time too.

This salsa is actually better when made ahead of time and chilled in the fridge because it thickens up a bit and the flavors have time to mesh together.

But what can make or break this salsa, is the salt.

I like using seasoned salt but regular salt works just fine as long as there is enough of it added.

2-roasted-garlic-salsa

Have you ever taste-tested a recipe and thought that it needed something, then when you added just enough salt it made it taste SO much better?

This is one of those recipes where just enough salt makes the world of difference.

For fun, I like to serve salsa with the little-cup shaped scoop tortilla chips because they’re so pretty and something different.

But it’s a requirement to pop the entire salsa filled scoop tortilla chip in your mouth all at once (as petitely as possible of course).

The scoop tortilla chips get soggy if filled ahead of time with salsa so they need to be dipped and filled “real-time” for ultimate yumminess.

If pressed for time, instead of roasting a bulb of garlic, a couple cloves of fresh garlic can be used.

Serve this salsa as a dip with tortilla chips, as a side dish with Mexican food or as a topping on scramble eggs.

Here are more Mexican food inspired recipes you may like “Chipotle Shrimp Guacamole“, “Chicken and Lime Taquitos” and “One Skillet Enchilada Sauce Taco Meat“.

Let’s check out the ingredients.

roasted-garlic-salsa

A bulb of garlic, olive oil, canned cut tomatoes, jalapeno (or serrano) peppers, white onion, cilantro, seasoned (or regular) salt

printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

For the Roasted Garlic:

1-garlic-in-foil

Preheat the oven to 375 degrees F.

On a large piece of foil, lay the bulb of garlic.

Drizzle olive oil on top of the garlic.

2-garlic-in-foil

Lift up the edges of the foil…

3-garlic-wrapped-in-foil

…and squeeze them together to form a “tent”.

4-roasted-garlic

Bake in a preheated oven for 25 minutes.

Then remove  from the oven and using hot mitts, open the foil.  Let cool.

5-roasted-garlic

Once cooled, using the flat edge of a knife or a spoon, squeeze each garlic clove out of the skin.

Set aside for a moment to cool further if needed.

For the Salsa:

6-tomatoes-in-blender

In a blender, add the cut tomatoes…

7-chopped-onion

8-onions-in-blender

…onions…

9-chop-cilantro

10-cilantro-in-blender

cilantro,

11-chop-jalapeno

12-jalapeno-in-blender

jalapenos,

13-garlic-in-blender

roasted garlic…

14-salt-in-blender

15-salt-in-blender

and salt.

16-salsa-in-blender

Blend on the sauce setting.

Give the salsa a taste test to see if it needs more salt.

If so, add more salt and use the pulse setting to mix it in.

4-roasted-garlic-salsa

Chill in the refrigerator before serving.

2-chips-and-cheese

Serve with chips and as an option, garnish with shredded cheese.

8-spoon-of-salsa

Then,

1-garlic-salsa

dip the chips in the salsa (or dip the salsa in the chips)

3-garlic-salsa

…and enjoy.

7-chips-and-salsa

Thank you so much for stopping by CCC!

More Salsa and Dip Recipes You May Like:

Pico de Gallo

Salsa Verde (Green Salsa)

Three-Bean Bean Dip

Roasted Tomatillo and Green Chili Salsa

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Roasted Garlic Tomato Salsa in Bowl

Roasted Garlic Tomato Salsa

Astoundingly easy to make!
Print Pin
Prep Time: 10 minutes
Cook Time: 25 minutes
Time to chill the salsa in the refrigerator not included in total time: 45 minutes
Total Time: 35 minutes
Course: Appetizer
Cuisine: Mexican
Keyword: Garlic Salsa
Servings: 6

Ingredients

For the Roasted Garlic:

  • 1 bulb garlic
  • 3 teaspoons olive oil

For the Salsa:

  • 2 cans (14.5 ounces each can) cut tomatoes
  • 1 quarter of a white (or yellow) onion medium-size, coarsely chopped
  • 3/4 cup coarsely chopped cilantro
  • 3 jalapeno peppers seeded and coarsely chopped (or to taste)
  • 1 teaspoon seasoned or regular salt (or salt to taste)

Instructions

For the Roasted Garlic:

  • Preheat the oven to 375 degrees F.   
  • On a large piece of foil, lay the bulb of garlic. Drizzle olive oil on top of the garlic. Lift up the edges of the foil and squeeze them together to form a “tent”. Bake in a preheated oven for 25 minutes. 
  • Then remove from the oven and using hot mitts, open the foil. Let cool.
  • Once cooled, using the flat edge of a knife or a spoon, squeeze each garlic clove out of the skin. Set aside for a moment to cool further if needed.

For the Salsa:

  • In a blender, add the cut tomatoes, onion, cilantro, jalapeno, roasted garlic and salt. Blend on the sauce setting. 
  • Do a taste test to see if more salt is needed. If so, add the salt and use the pulse setting to mix it in. 
  • Chill in the refrigerator before serving.

Video

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