CALORIES: 62G
Fat: 1g
Fiber: 3g
Protein: 3g
This salsa is perfect for the fall and winter months, when tomatoes aren’t in season. You’ll agree it tastes just like the one at your local Mexican joint.
Cookware & Utensils
SKILL: EASY
TIME: 60 MINS
SERVINGS: 4-6
TYPE: MEXICAN
Ingredients
- 2 15.5oz cans of fire roasted tomatoes
- Juice from ½ of a lime
- ½ cup red onion
- ½ cup sweet bell pepper
- 1 small jalapeño
- 1 head garlic (about 8-10 cloves)
- ¼ cup green onions
- ¼ cup fresh cilantro, loosely packed
- ½ tablespoon cumin
- 1 teaspoon chili powder
- ½ teaspoon black pepper
Instructions
Roast the garlic
Preheat your oven to 400 degrees. Take your garlic head and peel off most of the outer skin into your trash/compost. Chop off about a ¼ inch of the top, exposing the garlic pieces. Take some aluminum foil, and cut off a piece large enough to wrap around the garlic head (alternately, use a garlic roaster). Drizzle the garlic with just a little olive oil. Loosely close the foil around the garlic and put in the oven for 40 minutes. Before you know it, your kitchen will smell phenomenal.
Chop the vegetables
Next, chop up ½ cup red onion, ¼ cup green onion, ¼ cup cilantro, and a medium jalapeno. Remove some of the seeds if you can’t handle the heat.
Blend the salsa
Add all the vegetables, cilantro and roasted garlic into a blender. Add in a can of fire roasted tomatoes, juice from a ½ lime, 1 teaspoon cumin, ½ teaspoon chili powder, and ½ teaspoon black pepper. Lightly blend on low speed for a chunkier salsa or blend longer at high speed for a smoother salsa – whatever your heart desires.
Finish and serve
Transfer the salsa to a bowl and let chill in the refrigerator for a couple hours. Serve with your favorite chips. Boom.
Leftovers 🙂
Perfect for late night cravings. Store in an airtight container in the fridge for up to 2 weeks.
