Roasted Garlic Tomato Salsa With Avocado

By garciamoss

Ingredients

• 1 tablespoon olive oil
• 4 large Roma tomatoes
• 4 green onions
• 10 to 12 cloves garlic, skins on
• 3 serrano peppers
• 1 large avocado, roughly chopped
• Juice of 1 lime
• 1/4 cup cilantro, chopped
• Salt to taste

Details

Adapted from hispanickitchen.com

Preparation

Step 1

1. Preheat a large nonstick skillet or comal to medium heat for 5 minutes.

2. Drizzle the olive oil onto the vegetables and transfer to the hot skillet or comal. Cook until the veggies begin to blacken and blister, turning as needed. Remove the garlic and green onions after 15 minutes, so they do not burn. Let them cool.

3. Once the tomatoes and serranos are cooked, remove from heat and let cool slightly. Remove all the skins from the garlic and finely mince. Transfer to a medium bowl. Continue finely chopping the green onions, tomatoes and serranos, add to bowl.

4. Add the lime juice, cilantro, and fold in the avocado. Season with ½ teaspoon of salt. Let it sit for at least 10 minutes, stir again, taste for salt. Serve right away. If not serving right away, cover with plastic wrap directly onto salsa, so that no air gets in. This will keep the avocados from turning brown. Keep chilled.