Roasted Garlic Tomato Salsa. Yum. My mouth is watering at the thought of it.
This recipe is as close as I’ve gotten to making salsa at home that tastes like the stuff at my second favorite mexican food joint. It takes a little time, but it’s worth it. Since most of the time isn’t actual work time (you just ignore the tomatoes and garlic for 2 hours) it’s very easy to make.
Roasting the tomatoes and garlic intensifies the flavors and makes everything a little sweeter.
This freezes well if you actually have leftovers.
For those with food sensitivities, this is an ONION FREE salsa. That’s kind of a big deal if you know someone who can not eat onions.
(printer friendly recipe at the bottom — new feature for me to use)
Photo step by step to make roasted garlic tomato salsa
I started with fresh vine ripe tomatoes, any size will do.
I cleaned them, cut them in half, and added some garlic cloves. Then I put them in a roasting pan
Then I drizzled some olive oil on them.
And I sprinkled them with some kosher salt.
I popped them in a warm oven (300) for about 2 hours and just ignored them. They could have roasted longer, but I was in a hurry.
Then I tossed a bunch of stuff in the food processor… roasted tomatoes and garlic, fresh cilantro, and fresh chile. I used one whole Serrano this time, but jalapenos would work too. (Start with only part of your cilantro and peppers. You can add more to taste if you need to.)
This would be a good time to give you a safety hint. If you are cleaning chili peppers, do NOT change a diaper. Please don’t ask me how I know this.
I processed the salsa until it had a smooth consistency like you get at restaurants. Obviously, if you like yours chunky, don’t leave it in the food processor as long.
Dip. Eat. Repeat.
Printable version of Roasted Garlic Tomato Salsa
- 5 cups fresh ripe tomatoes
- 5 cloves garlic
- 3 Tablespoons olive oil
- ½ bunch of fresh cilantro
- ½-teaspoon kosher salt
- 1 (or more) jalapenos or peppers of your choice
- Slice the tomatoes in half.
- Toss tomatoes and garlic cloves in olive oil to coat evenly.
- Place tomatoes and garlic on cookie sheet.
- Roast in oven at 300 degrees for 2 hours. Ignore them.
- Remove cilantro stems.
- Remove jalapeno seeds, or not (seeds make it hotter).
- Place roasted tomatoes and garlic in food processor with cilantro, jalapeno, and salt. Process until chunky.
- Taste, add salt as needed.