Savory roasted veggie salsa
 
Prep time
Cook time
Total time
 
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Serves: 2-4
What you need
  • 2 Tbs. cooking fat - olive oil, melted coconut oil, or melted ghee
  • 1 full head of garlic, trimmed of extra paper-like skin but with the skin otherwise intact
  • 1 large onion, cut into quarters, or 2 smaller onions, cut in half (unless it's falling off, leave papery layers of skin on)
  • 1 jalapeño pepper, sliced in half lengthwise and seeded (if you're a huge wuss like me and can't handle the heat)
  • 2 cups cherry tomatoes (any color)
  • Juice from 1 lime
  • 1 tsp sea salt (or more to taste)
  • Cilantro to garnish
What to do
  1. Preheat oven to 400° F
  2. Coat garlic, onion, tomatoes and jalapeño in cooking fat.
  3. Wrap the whole head of garlic loosely in an aluminum foil "pouch" and seal the pouch by folding edges over. Place pouch on large baking sheet. You'll cook it for 40 minutes, adding other veggies along the way.
  4. Add onions to the baking sheet after 10 minutes (so they roast for 30 of 40 minutes)
  5. Add tomatoes and jalapeño to the baking sheet after 20 minutes (so they roast for 20 of 40 minutes)
  6. Once all veggies are done roasting, remove outer layers of skin as necessary: for the garlic, you can easily remove skin or squeeze garlic from the cloves; for the onions, simply remove outer layers if burned; for the tomato, pinch off skin (optional).
  7. You can chop all veggies by hand if you like a chunky salsa; you can place all in a food processor and pulse a few times for a smoother consistency.
  8. Add lime juice, sea salt to taste, and cilantro to garnish.
  9. Sorry, this ended up sounding way more complicated than it actually is. I hate breaking things down into steps.
  10. Mkay, eat it!
Recipe by Real Food Liz at https://realfoodliz.com/roasted-cherry-tomato-salsa/