Salsa is my midnight snack. After everyone has gone to sleep you will find me in my room with a bag of chips and salsa. Not with the kind from the grocery store, oh no, it’s got to be homemade. I used to be the biggest salsa connoisseur I have pages of my favorite salsa recipes all varying in tomatoes and flavor profiles. With that being said, you can probably expect more salsa recipes in the future.
This recipe is for any garlic lovers out there; because this salsa packs in four cloves. We’re not just using raw cloves here, instead you’ve got to roast them until they’re aromatic and soft. This helps the garlic flavor disperse all through the salsa when you pulse it in the food processor. I am a garlic lover and I love to put it on everything. This salsa recipe is one of my favorites because it will hit you in the face with garlic but in the best way ever.
I typically eat half of the batch right when I make it. I start off tasting and fine adjusting the ingredients and go into full on eating it because I can’t get enough. Then I let it sit in the fridge for a day or two to let all the flavors come out because that gives it time for the garlic to really make a presence. I have a quick tip! I highly recommend you share this recipe for the sake of those around you otherwise they will smell that garlic on you and there will be no way of hiding it. The only way to make it better is to make them smell like it too. With one bite they’re no longer notice it. Sharing is caring and in this case it’s beneficial to you both.
- 1 14.5 ounce can fire roasted diced tomatoes
- ½ white onion chopped
- 3 green onions chopped
- ½ cup chopped cilantro
- ½ jalapeno chopped finely
- 6 cloves roasted garlic
- juice of ½ lime
- salt to taste
- Place all of the ingredients into a food processor and pulse until you get your desired texture. Serve right away or refrigerate for up to a week.