Roasted Garlic Salsa by @themodernnonna

45 min

8 servings

🍅

910 g

Tomatoes

🧅

1

Onion

🫑

3

Sweet peppers

🌶️

2

Jalapeños

🧂

3 g

Salt

🫒

50 ml

Olive oil

🧄

1 head

Garlic

🌿

8 g

Cilantro

  1. Preheat

    Preheat the oven to 425°F (220°C). Line a baking sheet with aluminum foil.

  2. Halve
    • ripe tomatoes
    • sweet peppers
    • jalapeños

    Halve the 6 ripe tomatoes, 3 sweet peppers, and 2 jalapeños. Peel and slice the 1 large onion.

  3. Place
    • ripe tomatoes
    • large onion
    • sweet peppers

    Place the tomatoes, onion, sweet peppers, and jalapeños in a mixing bowl. Toss with 2 tablespoons olive oil and 1/2 teaspoon salt.

  4. Transfer
    • ripe tomatoes
    • large onion
    • sweet peppers

    Transfer the oiled vegetables to the prepared baking sheet. Arrange them in a single layer.

  5. Drizzle
    • garlic
    • olive oil

    Drizzle the 1 head garlic with the remaining 1 tablespoon olive oil. Wrap the garlic tightly in aluminum foil.

  6. Place
    • ripe tomatoes
    • large onion
    • sweet peppers

    Place the wrapped garlic on the baking sheet. Roast all ingredients for 30 minutes, until the vegetables are softened and lightly charred.

  7. Cool
    • ripe tomatoes
    • sweet peppers
    • jalapeños

    Let the roasted vegetables cool for 5 minutes. Remove the skins from the tomatoes, peppers, jalapeños, and garlic.

  8. Add
    • ripe tomatoes
    • large onion
    • sweet peppers

    Add the roasted vegetables and peeled garlic to a food processor. Add 1/2 cup fresh cilantro.

  9. Pulse
    • salt

    Pulse until the salsa reaches a chunky consistency. Taste and adjust salt if needed before serving.

Roasted Garlic Salsa by @themodernnonna

45 min

8 servings

🍅

910 g

Tomatoes

🧅

1

Onion

🫑

3

Sweet peppers

🌶️

2

Jalapeños

🧂

3 g

Salt

🫒

50 ml

Olive oil

🧄

1 head

Garlic

🌿

8 g

Cilantro

Preparation Steps

  1. Step 1/9

    Preheat the oven to 425°F (220°C). Line a baking sheet with aluminum foil.

    🍳baking sheet
    🧻aluminum foil

  2. Step 2/9

    Halve the 6 ripe tomatoes, 3 sweet peppers, and 2 jalapeños. Peel and slice the 1 large onion.

    🍅ripe tomatoes
    🫑sweet peppers
    🌶️jalapeños
    🧅large onion
    🔪knife
    🪵cutting board

  3. Step 3/9

    Place the tomatoes, onion, sweet peppers, and jalapeños in a mixing bowl. Toss with 2 tablespoons olive oil and 1/2 teaspoon salt.

    🍅ripe tomatoes
    🧅large onion
    🫑sweet peppers
    🌶️jalapeños
    🫒olive oil
    🧂salt
    🥣mixing bowl
    🥄measuring spoons
    🥄spatula

  4. Step 4/9

    Transfer the oiled vegetables to the prepared baking sheet. Arrange them in a single layer.

    🍅ripe tomatoes
    🧅large onion
    🫑sweet peppers
    🌶️jalapeños
    🍳baking sheet
    🥄spatula

  5. Step 5/9

    Drizzle the 1 head garlic with the remaining 1 tablespoon olive oil. Wrap the garlic tightly in aluminum foil.

    🧄garlic
    🫒olive oil
    🧻aluminum foil
    🥄measuring spoons

  6. Step 6/9

    Place the wrapped garlic on the baking sheet. Roast all ingredients for 30 minutes, until the vegetables are softened and lightly charred.

    🍅ripe tomatoes
    🧅large onion
    🫑sweet peppers
    🌶️jalapeños
    🧄garlic
    🍳baking sheet

  7. Step 7/9

    Let the roasted vegetables cool for 5 minutes. Remove the skins from the tomatoes, peppers, jalapeños, and garlic.

    🍅ripe tomatoes
    🫑sweet peppers
    🌶️jalapeños
    🧄garlic
    🍳baking sheet
    🔪knife

  8. Step 8/9

    Add the roasted vegetables and peeled garlic to a food processor. Add 1/2 cup fresh cilantro.

    🍅ripe tomatoes
    🧅large onion
    🫑sweet peppers
    🌶️jalapeños
    🧄garlic
    🌿fresh cilantro
    🥄measuring cups

  9. Step 9/9

    Pulse until the salsa reaches a chunky consistency. Taste and adjust salt if needed before serving.

    🧂salt
    🥄measuring spoons

Composition

Ingredients

Types

Vegetables, Seasonings, Oils

Ingredients

Tomatoes, Onion, Sweet peppers, Jalapeños, Salt, Olive oil, Garlic, Cilantro

Notes

Tomatoes (ripe, 2lbs, halved), Onion (large, peeled and sliced), Sweet peppers (halved), Jalapeños (halved), Salt (to taste), Olive oil (2-3 tablespoons, for the garlic), Cilantro (or parsley)

Allergens

to inform

Dietetics

Dietary regimen

Vegan, Vegetarian, Gluten-Free, Dairy-Free, Egg-Free, Nut-Free, Soy-Free, Plant-based, Low-calorie

Calories

71 kcal

Macro nutrients

Protein: 2g, Carbohydrates: 10g, Dietary fiber: 3g, Total fat: 5g, Sugars: 6g

Nutritional Information

Minerals

Sodium: 153mg, Potassium: 395mg, Calcium: 27mg, Iron: 1mg

Vitamins

Vitamin C: 81mg, Vitamin A: 77µg, Vitamin K: 10µg, Folate: 31µg

Preparation

Time Information

Preparation

10 minutes

Cooking

35 minutes

Overall

45 minutes

Difficulty

Level

Easy (1/4)

Steps

9 steps

Equipments

Utensils

baking sheet, aluminum foil, knife, cutting board, mixing bowl, measuring spoons, measuring cups, spatula

Appliances

Oven, Food processor

Type

Type

Type Of Dish

Condiment, Sauce, Appetizer, Dip

Occasions

Snack, Summer gathering, Barbecue, Game day, Potluck

Origin

Source

Platform

instagram

Original Creator

@themodernnonna

Origin

Cuisine

Mexican, Tex-Mex

Geographic

United States, North America

Various

Aspect

Texture

Chunky, Juicy, Soft, Slightly smoky

Flavors

Savory, Sweet, Tangy, Spicy, Garlicky, Roasted

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard after 2 hours at room temperature), fridge : 5 days (Store in an airtight container,Refrigerate at or below 40°F (4°C)), freezer : 3 months (Store in a freezer-safe airtight container,Leave space for expansion,Thaw in the refrigerator)