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Roasted Garlic Jalapeño Tomato Salsa

Roasted Garlic Salsa
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Fresh flavours of coriander and lime are instantly uplifting, and so is the slight kick of jalapeno and chilli. Having this Roasted Garlic Jalapeño Tomato Salsa ready-made in the fridge means you can spice up any breakfast lunch or dinner meal in an instant

  • Author: Flaevor
  • Prep Time: 10 Minutes
  • Cook Time: 40 Minutes
  • Total Time: 50 Minutes
  • Yield: Large Bowl
  • Category: Salsa
  • Method: Oven Roasting
  • Cuisine: American Fusion

Ingredients

Scale
  • 2 whole heads of garlic* (see recipe notes below)
  • 1 medium red onion
  • 1 tin chopped tomatoes
  • 1/4 cup water
  • 1 red birdseye chill
  • ½ tsp garlic powder
  • 1 tbsp smoked paprika
  • 1 tsp black treacle (or maple syrup)
  • 1/2 cup pickled jalapenos
  • Juice of 1/2 lime
  • Salt and pepper
  • Handful coriander, including stems

Instructions

  1. Preheat oven to 200C (fan-forced)
  2. With a sharp knife, gently cut the top off the head of garlic, exposing a little of each garlic clove. Using this method means once the garlic is soft and roasted perfectly you can just squeeze each clove easily out of its skin.
  3. Rub bulbs in olive oil and wrap in foil or baking paper. Roast in the oven 40 – 50 minutes depending on the size of the bulbs. (You can check during the cooking process – cloves should be soft and caramelized and have lost the pungent sharp garlic taste)
  4. Remove leaves from coriander, chop roughly and set aside. Chop the coriander stems finely.
  5. Fry chopped onion in a saucepan for 5 minutes. Add coriander stems and chilli, cook a further minute.
  6. Empty tomatoes into a bowl and crush them up with your hands. Add crushed tomatoes, water, garlic powder and smoked paprika to the onions, bring to a boil, then simmer with a lid on for 10 minutes.
  7. Remove roasted garlic from the oven and squeeze cloves out from the bulb. Roughly chop the garlic along with the jalapeno.
  8.  Add chopped roasted garlic, jalapeños and treacle to the tomato sauce, bring heat back up, then cover again and simmer a further 5 minutes.
  9. Remove the salsa from the heat and transfer to a bowl to help it cool faster. When cooled, stir through lime juice and chopped coriander leaves. Taste and season with salt and pepper as needed.
  10. Refrigerate for a couple of hours or overnight. Salsa is best eaten cold. Will keep in the fridge for up to a week.

Notes

  • Make sure your whole heads of garlic are the same size to ensure even cooking time for each bulb.

Keywords: best salsa recipe, spicy dip recipes, tomato jalapeño dip, jalapeño salsa recipe, tomato jalapeño onion salsa,

Find it online: https://flaevor.com/roasted-garlic-jalapeno-tomato-salsa/