Roasted Garlic Tomato Salsa
Astoundingly easy to make.
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.