Homemade Tomato and Avocado Salsa
Servings Prep Time
2cups 10minutes
Cook Time
Servings Prep Time
2cups 10minutes
Cook Time
  • 6 Roma tomatoeshalved, seeds removed
  • 1large onionquartered
  • 2 yellow or red bell peppersquartered
  • 1head garlicleftskins
  • 1/3cup plus 2 Tablespoons extra virgin olive oil
  • 1Tablespoon salt
  • 1teaspoon black pepper freshly ground
  • 1/2teaspoon garlic powder
  • 4Tablespoons cilantrochopped
  • 1 avocadocut into 1/
  • 3Tablespoons balsamic vinegar
  • juice of 1 lime
  • 1/2teaspoon cumin
Mise en place:
  1. Preheat oven to 350°F
  2. Prepare a baking sheet with parchment paper
  3. Quarter tomatoes, bell peppers (remove the seeds from both) and onion, and place in a medium bowl along with the whole head of garlic
To make the Salsa
  1. Add to the bowl with the quartered vegetables: 1/3 cup of olive oil, 1 Tablespoon salt and 1 teaspoon black pepper
  2. Mix to evenly coat and turn out onto the prepared baking sheet (save the bowl)
  3. Bake for the first 30 minutes then check the garlic. If it is soft and golden, remove and set aside to cool.
  4. Finish baking for an additional 20 to 30 minutes or until all vegetables are tender
  5. Remove from oven and let cool for 5 to 10 minutes
  6. While everything is still warm , remove the skins from the tomatoes and bell peppers and discard
  7. Rough chop everything and add it to the medium bowl you used to season the vegetables in the first place (do not forget that juice left of the cutting board)
  8. Squish the garlic out of it’s skins and add to the bowl
  9. Add in the rest of the ingredients and thoroughly mix
  10. Add salt and pepper to taste
  11. Can be eaten right away but best if left in fridge overnight to enhance the flavors