Okay, I know I said yesterday the tomatoes in the produce aisle didn’t really have much taste. Well, the Romas taste pretty darn good. And that’s a good thing.
Nice and juicy, bright and red, full of flavor. Just the way a tomato should be and perfect for making salsa. This recipe is a great one folks, it uses the best in roasting the garlic, and I also added the onion, to really bring out a wonderful flavor.
Some would take it a bit further and roast all the vegetables but I like to leave the tomatoes and peppers natural. Oh, add the limejuice if you want, some say it turns bitter after a few days. Ha! Who said any will be left! Enjoy!
1 large head of garlic, peeled & minced
2 teaspoons olive oil
3 tomatillos, husk removed and finely chopped
6 to 8 large ripe Roma tomatoes, finely chopped
1 or 2 jalapeños or Serrano peppers, seeded and minced
1 tablespoon ground cumin
1/2 tablespoon ground coriander
1 tablespoon red wine vinegar
1 tablespoon fresh limejuice
2 tablespoons minced fresh cilantro
Toss the onion and garlic with the oil and spread on a rimmed baking pan. Place in a preheated 425 degree F. oven for 15 minutes or until roasted slightly. Remove to a bowl and toss with the tomatillos. Let cool.
Stir in the tomatoes and peppers. Add the remaining ingredients and stir to combine. Cover and refrigerate if there are any leftovers.
Note: Some folks like me enjoy a juicy salsa, if so, add the juice from the tomatoes. Whether you de-seed the tomatoes is up to you, I don’t mind them one bit. To make salsa cruda, do not roast the garlic or onions as everything should be ‘raw’.