Homemade Tomato and Avocado Salsa

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

5 from 1 vote

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Prep Time:10 mins

Cook Time:45 mins

Total Time:55 mins

Keyword: Appetizers & Antipasto, Homemade vs. Store-bought, Salsa, Vegetables

Servings: 2 cups

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