Roasted Garlic Tomato Salsa in Bowl

Roasted Garlic Tomato Salsa

Astoundingly easy to make!
Course Appetizer
Cuisine Mexican
Keyword Garlic Salsa
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
Servings 6
Author [email protected]


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)


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.