Easy Roasted Garlic Salsa Fresca Recipes

QUICK-ROASTED SALSA

Steps:

• Preheat the oven to 450 degrees F.
• Place the tomatoes, garlic, onion, jalapeno and poblano onto a baking sheet. Drizzle with the olive oil and season with salt and pepper. Roast until charred in spots, about 15 minutes. Set aside and allow to cool slightly, about 5 minutes.
• Transfer the roasted vegetables to a blender. Add the lime zest and juice and puree until smooth, being careful not to fill the blender too full. Transfer to a bowl and stir in the cilantro. Taste and adjust the seasoning if needed. Goes great with chips or alongside enchiladas.

CLASSIC ROASTED SALSA

Steps:

• Heat broiler, with rack in top position. Place tomatoes, onion, jalapenos, and garlic in a single layer on a rimmed baking sheet.
• Broil until vegetables are blistered and slightly softened, rotating sheet and flipping vegetables frequently, 6 to 8 minutes (garlic may need to be removed earlier, if it is browning too quickly).
• Discard garlic skins. In a food processor, pulse garlic and vegetables until coarsely pureed. Add lime juice, season with salt and pepper, and pulse to combine.
• Transfer salsa to a bowl and stir in cilantro. Refrigerate up to 3 days, freeze up to 3 months.

SALSA FRESCA

Steps:

• Combine all ingredients. Refrigerate and serve within 8 hours.;

ROASTED TOMATILLO AND GARLIC SALSA

Steps:

• Preheat the oven's broiler. Arrange the whole cloves of garlic, tomatillos, and jalapenos on a baking sheet. Place under the broiler, and cook for a few minutes. Remove garlic cloves first, as soon as they are toasted, to avoid developing a bitter flavor. Continue to roast jalapenos and tomatillos until evenly charred, turning occasionally. Set aside to cool. Don't remove the charred parts of the tomatillos or the peppers. They add a really nice flavor.
• Place peppers and tomatillos in a blender with the garlic and cilantro. Add a little water to the mixture if necessary to facilitate blending. Season with salt and pepper to taste. Refrigerate until serving.

EASY ROASTED GARLIC

Steps:

• Preheat oven to 325°F.
• Remove the loose, outer layers of papery skin from the garlic bulb.
• Slice off the top of the bulb, about 1/4 - 1/2. Cut enough to expose the top of the cloves but still leave the bulb intact.
• Tear off a 12-inch square piece of foil, place the garlic bulb in the center and drizzle it with a Tablespoon of olive oil.
• Bring the edges of foil up and around garlic, wrapping tightly, and bake in the oven at 325° F for 35 minutes.
• Remove packet and carefully unwrap garlic.
• Squeeze each clove of garlic out of it's skin and use as needed or store in a zip-top baggie in fridge or freezer for later use.

SALSA FRESCA

Steps:

• Place minced onion in a bowl and cover with cold water. Add vinegar and let sit for 5 minutes or longer. Drain and rinse with cold water.
• In a medium bowl, combine remaining ingredients and stir in onions. (If your tomatoes are full of flavor, you won't need lime juice.) Ideally, let stand at room temperature for 15 to 30 minutes before eating so that flavors will blend and ripen.

SALSA FRESCA

Steps:

• Combine all ingredients, taste and adjust seasoning as necessary.
• Let the flavors marry for 15 minutes or so before serving, but serve within a couple of hours.

EASY ROASTED GARLIC SALSA FRESCA

Steps:

• Place garlic cloves (do not peel) in a small, heavy bottomed pan on med.
• heat.
• Heat for 10 minutes, turning often.
• Let cool.
• Chop tomato and onion.
• Mince cilantro.
• Peel garlic and mince.
• Mix it all together with salt and enjoy!