Get ready to transform your taste buds with the most incredible homemade salsa that will make store-bought versions look like child's play! This roasted garlic tomato salsa isn't just a condiment; it's a culinary journey that brings the vibrant flavors of Mexican cuisine right into your kitchen. Imagine the rich, caramelized sweetness of roasted tomatoes blending perfectly with golden, mellow garlic, creating a salsa so addictive that your friends and family will be begging you for the recipe.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 2 cups
Ingredients
- 4 medium tomatoes
- 1 head of garlic
- 1/2 onion, chopped
- 1 jalapeño, chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with aluminum foil to ensure easy cleanup.
- Prepare the tomatoes by washing them thoroughly. Cut each tomato into quarters, removing the stem area.
- Separate the garlic head into individual cloves, leaving the papery skin on. Place the garlic cloves and tomato quarters on the prepared baking sheet.
- Drizzle olive oil over the tomatoes and garlic cloves. Sprinkle with a pinch of salt and freshly ground black pepper.
- Roast in the preheated oven for 25-30 minutes, until the tomatoes are soft and slightly charred, and the garlic cloves are golden and tender.
- While the tomatoes and garlic are roasting, finely chop the onion and jalapeño. Remove the seeds from the jalapeño for a milder salsa, or keep them for extra heat.
- Remove the baking sheet from the oven. Let the roasted tomatoes and garlic cool for 5-10 minutes until they are comfortable to handle.
- Peel the roasted garlic cloves by squeezing them gently - the soft roasted garlic should slip out of its skin easily.
- In a food processor or blender, combine the roasted tomatoes, roasted garlic cloves, chopped onion, and jalapeño.
- Pulse the mixture until it reaches your desired consistency - slightly chunky for a rustic salsa or smooth for a more uniform texture.
- Taste the salsa and adjust seasoning with additional salt and pepper as needed.
- Transfer the salsa to a serving bowl and garnish with freshly chopped cilantro.
- Serve immediately at room temperature, or chill in the refrigerator for 30 minutes to let the flavors meld together.
Tips
- Choose ripe, firm tomatoes for the best roasted flavor - they should have a deep, rich color and feel heavy for their size.
- Don't rush the roasting process. The magic happens when tomatoes and garlic caramelize slowly, developing deep, complex flavors.
- For heat control, adjust the jalapeño quantity. Remove seeds for a milder salsa or keep them for extra kick.
- Use a food processor with pulse function to control texture - quick pulses prevent over-processing.
- Let the salsa rest for 30 minutes before serving to allow flavors to meld and intensify.
- Fresh cilantro is key - add it just before serving to maintain its bright, fresh flavor.
- This salsa keeps well in the refrigerator for 3-4 days, and the flavor actually improves overnight!
Nutrition Facts
Calories: 20kcal
Carbohydrates: 4g
Protein: 1g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
