Roasted Garlic and Tomato Salsa Roja

Cook this smoky garlic/tomato salsa on the grill while you grill flank steak for steak tacos.

Servings: 2 cups salsa

Cook Time: 45 minutes

Pair With: Pair with a fruit-forward Syrah.

Source: Recipe and photo courtesy Tama Takahashi, Touring & Tasting Food Editor


2 large tomatoes, cut in half
1 head of garlic, unpeeled
2 Anaheim or Serrano chiles
1/4 cup chopped cilantro
1 tablespoon lime juice
1/8 teaspoon pepper
1 teaspoon salt


Preheat your oven to 350 degrees. Slice off the bottom off the garlic head so the inside is exposed, then wrap in tin foil. Cut a slit in each chile, removing the seeds if you want a milder salsa and leaving them in for fiery salsa. Line a baking dish with tin foil and put the chiles and tomatoes in it, without letting them touch. Put the wrapped garlic on the oven rack next to the baking dish and roast until the chiles and tomatoes are soft and charred. Remove them and set aside to cool, let the garlic stay in the oven for a total baking time of 35 minutes.

Add the tomatoes, chiles (without the stems) and garlic to a blender. The soft, cooked garlic can be squeezed out of the bottom of the head. Add the cilantro, lime juice, and pepper and mix until smooth, stopping and scraping down the sides of the blender so the consistency is uniform. Adjust seasonings to taste with salt.


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