Roasted Garlic Jalapeño Tomato Salsa

Recipe: Roasted Garlic Jalapeño Tomato Salsa

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 meal in an instant. Fresh flavours of coriander and lime are instantly uplifting, and so is the slight kick of jalapeno and chilli. 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.

Multiple Use Recipe

Vegan

• Served with nacho chips, potato chips or vegetable chips
• As sauce to corn on the cob
• With crusty bread, cornbread, pita or flatbread
• Alongside other dips such as spiced vegan yoghurt, hummus or baba ganoush

Meat and Vegetarian

• With cheddar cheese and crusty bread
• Served alongside cured meat
• As a side to roasted vegetables, grilled meats or seafood
• As a sauce inside tacos, tortillas or burritos
• Mixed with tinned beans and served with eggs
• As a classic dip for breadsticks, chips or sliced fresh vegetables
• Served alongside other dips

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Roasted Garlic Jalapeño Tomato Salsa

Print Recipe

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
• Total Time: 1 Stunde
• Yield: 4 – 6 1x
• Category: Salsa

Ingredients

Scale 1x2x3x

• 2 whole heads of garlic
• 1 red onion
• 1 tin chopped tomatoes
• 1/4 cup water
• 1/2 cup pickled jalapenos
• Handful coriander, including stems
• 1 tsp black treacle
• 1 fresh red chill
• ½ tsp garlic powder
• ½ tsp onion powder
• Juice of 1/2 lime
• Salt and pepper

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 30 – 40 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 and set aside. Chop the stems finely.
5. Fry chopped onion in a saucepan for 5 minutes. Add coriander stems and chilli, cook a further minute. Now add tomatoes and water, bring to a boil then simmer with a lid on for 10 minutes.
6. Remove garlic from the oven and squeeze cloves out from the bulb. Roughly chop the garlic along with the jalapeno.
7.  Add chopped garlic, jalapeno, treacle, lime juice, salt and pepper to the tomato sauce and cook on a low heat for a further 5 minutes.
8. Remove from heat and allow to cool. When cooled stir through chopped coriander leaves. Transfer to a jar and refrigerate for a couple of hours or overnight. Salsa is best eaten cold. Will keep in the fridge for up to a week.

Keywords: Best salsa recipe, spicy dip recipes, tomato Jalapeño Dip