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Roasted Garlic Jalapeño Tomato Salsa

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
  • 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