If you remember my recipe post for Zesty Shrimp, Avocado, Cilantro and Lime Salad you will remember my Cilantro rant. You will also remember I have been trying to incorporate it more into my life. This was the product of that effort. It is actually a friend’s Dad who make this for one of the family dinner’s I attended, and it was delicious! I tweaked it so there is not so much bell peppers (they give me killer heartburn) and added avocado, cause I love that stuff. I was super happy when I realized I liked cilantro in this as well !
Oh, and be prepared to never buy that supermarket salsa again…. you will be ruined for life after having this. Sorry… well, not really…
Homemade Tomato and Avocado Salsa
Ingredients
- 6 Roma tomatoes halved, seeds removed
- 1 large onion quartered
- 2 yellow or red bell peppers quartered
- 1 head garlic leftskins
- 1/3 cup plus 2 Tablespoons extra-virgin olive oil
- 1 Tablespoon salt
- 1 teaspoon black pepper freshly ground
- 1/2 teaspoon garlic powder
- 4 Tablespoons cilantro chopped
- 1 avocado cut into 1/
- 3 Tablespoons balsamic vinegar
- juice of 1 lime
- 1/2 teaspoon cumin
Instructions
Mise en place:
- Preheat oven to 350°F
- Prepare a baking sheet with parchment paper
- 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
- Add to the bowl with the quartered vegetables: 1/3 cup of olive oil, 1 Tablespoon salt and 1 teaspoon black pepper
- Mix to evenly coat and turn out onto the prepared baking sheet (save the bowl)
- Bake for the first 30 minutes then check the garlic. If it is soft and golden, remove and set aside to cool.
- Finish baking for an additional 20 to 30 minutes or until all vegetables are tender
- Remove from oven and let cool for 5 to 10 minutes
- While everything is still warm , remove the skins from the tomatoes and bell peppers and discard
- 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)
- Squish the garlic out of it’s skins and add to the bowl
- Add in the rest of the ingredients and thoroughly mix
- Add salt and pepper to taste
- Can be eaten right away but best if left in fridge overnight to enhance the flavors
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