Roasted Garlic Tomato Salsa
This roasted garlic tomato salsa is astoundingly easy to make.
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.
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.
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.
If pressed for time, instead of roasting a bulb of garlic, a couple cloves of fresh garlic can be used.
Let’s check out the ingredients.
A bulb of garlic, olive oil, canned cut tomatoes, jalapeno (or serrano) peppers, white onion, cilantro, seasoned (or regular) salt
HOW TO MAKE THIS RECIPE
A printable recipe with the measurements and instructions is located at the bottom of this post.
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 (at 375 degrees F.) 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…
…onions…
cilantro,
jalapenos,
roasted garlic…
and salt.
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.
Chill in the refrigerator before serving.
Serve with chips and as an option…
…garnish with shredded cheese.
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Roasted Garlic Tomato Salsa
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)
Equipment
- Blender
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
Serving Suggestions
Serve this salsa as a dip with tortilla chips, as a side dish with Mexican food or as a topping on scramble eggs.
Mexican Food Inspired Recipes
Here are more Mexican food inspired recipes you may like “Chipotle Shrimp Guacamole“, “Chicken and Lime Taquitos” and “One Skillet Enchilada Sauce Taco Meat“.
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