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Roasted Garlic, Jalapeno, Tomato Salsa

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roasted-garlic-japapeno-chutneyI love knowing this Roasted Garlic, Jalapeno Tomato Salsa is ready-made in the fridge as it means I can spice up any breakfast lunch or dinner meal in an instant. One of the best and easiest ways to eat the salsa in on crusty bread with cheese. The fresh flavours of coriander and lime are instantly uplifting, and so is the kick of jalapeno and chilli.

Having Mexican flavour to it means its delicious slathered on meats, seafood, corn on the cob, tacos, tortillas, beans, even as a side to salads. Once made it will last in the fridge for up to 5 days – but its doubtful you will let it sit there that long.

 

Roasted Garlic, Jalapeno, Tomato Salsa

 

INGREDIENTS:

2 whole bulbs of garlic

Olive oil

1 red onion

1 tin chopped tomatoes

1/4 cup water

1/2 cup pickled jalapeno

Handful coriander, including stems

1 tsp black treacle

1 fresh red chill

Juice of 1/2 lime

Salt and pepper

 

METHOD:

1.  Preheat oven to 200C – 400F – Gas Mark 6.

2.  Remove any unnecessary flaky white skin from the garlic bulbs. There should be just a few clean layers remaining on the bulbs. 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 anywhere from 25 – 35 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 the boil then simmer with a lid on for 10 minutes.

6.  Remove garlic from oven and squeeze cloves out from the bulb. Rough chop the garlic along with the jalapeno.

7.  Add chopped garlic, jalapeno, treacle, half the coriander leaves, 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 stir in the remaining coriander leaves, Set aside to cool and then refrigerate. Salsa is best eaten cold. Will keep in the fridge for up to a week.

 

 

Food For a King’s recipe featured in  The Guardian Cook Magazine:

Click here to viewGuardian

 

roasted-garlic-japapeno-chutney-1 

 

 

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