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Roasted Garlic Tomato Salsa in Bowl

Roasted Garlic Tomato Salsa

Astoundingly easy to make.
5 from 4 votes


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)


  • Blender


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.