Monday, May 4, 2015

Roasted Garlic Salsa

If you've been living under a rock, then I'm here to tell you that Cinco de Mayo is tomorrow!! A day full of tacos, margaritas, and most of all, SALSA! What better way to celebrate than to make a large batch of homemade salsa. Whether it's for a group, or just you at home in your pajamas eating take-out with you fiance and shoveling large chip-fuls of this salsa into your mouth (no, definitely not talking about myself), this salsa is sure to please the palate. The roasted garlic makes this salsa a bit sweet, evening out the heat from the jalapeno. Best of both worlds. Just be sure to have plenty of chips on hand!

Roasted Garlic Salsa

  • 1 head garlic
  • 1 tbsp. olive oil
  • 3 medium tomatoes, seeds discarded, then finely diced
  • 1/2 red onion, finely chopped
  • 1 jalapeno, minced (remove seeds and ribs for less heat)
  • 1/2 cup fresh cilantro leaves, finely chopped
  • 1/2 tsp. oregano
  • 3/4 tsp. cumin
  • salt and pepper to taste
Preheat oven to 325 degrees F. Cut the top 1/4-inch or so off of the head of garlic, exposing the cloves. Place the garlic into a piece of tin foil, drizzle with olive oil and salt, then wrap lossely in the tin foil, sealing the edges. Bake in the oven for about 45 minutes, until the garlic is roasted and golden brown. Remove and let cool to touch,

Meanwhile, Add the chopped tomato, onion, jalapeno, cilantro, oregano, and cumin into a bowl and toss to mix season with salt and pepper. 

Once the garlic is cooled to the touch, squeeze the roasted garlic cloves out of the skin and chop them. Add the chopped roasted garlic to the salsa and season with salt and pepper. Chill in the fridge for at least an hour before serving.

Plus, how cute is this margarita chip and dip bowl. I'd say I got the winning gift at the white elephant gift exchange last year!

No comments:

Post a Comment


design + created by | 2014