Roasted Garlic Summer Salsa

By kelsa94

Ingredients

• 6 large unpeeled garlic cloves
• 1 teaspoon of olive oil
• 2 to 3 dried arbol chiles (may substitute Tabasco hot sauce, to taste)
• One 14.5 ounce can of diced tomatoes
• 2 tablespoons fresh lime juice
• 2 tablespoons minced fresh cilantro
• 3/4 cup diced fresh tomato
• 1/3 cup minced onion
• 3/4 cup diced cucumber
• 1 large avocado, diced
• Salt and freshly ground pepper, to taste

Details

Servings 6
Preparation time 15mins
Cooking time 50mins
Adapted from cooking.com

Preparation

Step 1

Preheat the oven 350 degrees F.

Place the unpeeled garlic cloves on aluminum foil and drizzle 1 teaspoon of olive oil over them. Seal the foil tightly closed around them. Bake the garlic packet for 30 minutes. Remove, let cool and then peel the softened garlic cloves.

Meanwhile, in a small pot over high heat, bring 1 cup of water to a boil. Add the arbol chiles and boil for 4 to 6 minutes, until soft, then set aside.

In a blender, mix the can of diced tomatoes with their liquid, the roasted garlic and the arbol chiles (or Tabasco sauce).

In a large bowl, combine the blended tomato mixture with the lime juice and cilantro. Mix well, then add the fresh tomato, onion, cucumber, avocado and salt and pepper to taste.

Cover and chill in the refrigerator for 15 to 20 minutes. Serve with tortilla chips.