Roasted Garlic Jalapeño Tomato Salsa is your new best friend
Having this Roasted Garlic Jalapeño Tomato Salsa ready-made in the fridge means you can spice up any breakfast, lunch or dinner in an instant. Fresh flavours of coriander and lime are instantly uplifting followed by a nice kick of jalapeños, smoked paprika and chilli.
Multiple Use Recipe
Use this salsa classically as a dip, a side sauce to meats fish or vegetables, a filling for tacos, burritos, burgers, sandwiches or omelettes, or a delicious sauce on top of cheesy nachos. The options are endless. Once made it will last in the fridge for up to 5 days, but it’s doubtful you will let it sit there that long.
Easy tomato salsa recipe
This recipe differs slightly from traditional salsa recipes as there is a cooking process involved, but it’s relaxed and easy. Simply roast whole garlic bulbs in the oven until nice and soft and in the meantime prepare other sauce ingredients. Once it all comes together the salsa will rest a few hours in the fridge to cool and develop its flavours. At that point, it’s ready to serve in one batch or slowly eaten through the week.
Serving suggestions for Roasted Garlic Jalapeño Tomato Salsa
Keep scrolling down for the recipe along with serving suggestions
Cheesy Nachos with Roasted Garlic Jalapeño Tomato Salsa
One of the simplest ways to enjoy this salsa is by using it as a sauce for cheesy nachos. Simply cover tortilla chips with grated cheddar, grill until nicely melted and top with salsa, sour cream and a spring onion coriander garnish. Pure eating pleasure in less than 10 minutes.
Prawn and Roasted Garlic Salsa Tortillas
Prawns pan-fried in butter and harissa power, combined with oven-roasted padron peppers are just begging to be doused in sour cream, lime, coriander and Roasted Garlic Jalapeño Tomato Salsa
Other ways to serve Roasted Garlic Jalapeño Tomato Salsa
- Serve as a side sauce to roasted vegetables, grilled, bbq or smoked meats
- Spread inside pulled pork rolls
- Use as a sauce inside tacos, tortillas or burritos
- Served with beans and fried eggs (goes very well with fried and scrambled eggs)
- As a classic dip for breadsticks, chips or sliced fresh vegetables
- Spread inside sandwiches and burgers
- A light refreshing summer sauce for fish and seafood
- Serve with hot buttered corn on the cob
- Use as a condiment on a charcuterie or cheese board
- Dipping sauce for oven-roasted potato wedges
- Serve with cheesy polenta chips
- Combine salsa with fresh or melted cheddar cheese on crusty bread
- As part of a Chilli Con Carne spread
Roasted Garlic Jalapeño Tomato Salsa
Ingredients
- 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
- Preheat oven to 200C (fan-forced)
- 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.
- 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)
- Remove leaves from coriander, chop roughly and set aside. Chop the coriander stems finely.
- Fry chopped onion in a saucepan for 5 minutes. Add coriander stems and chilli, cook a further minute.
- 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.
- Remove roasted garlic from the oven and squeeze cloves out from the bulb. Roughly chop the garlic along with the jalapeno.
- Add chopped roasted garlic, jalapeños and treacle to the tomato sauce, bring heat back up, then cover again and simmer a further 5 minutes.
- 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.
- 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.
