Okay, I know I said yesterday the tomatoes in the produce aisle didn't really have much taste. Well, the Romas taste pretty darn good. And that's a good thing.
Nice and juicy, bright and red, full of flavor. Just the way a tomato should be and perfect for making salsa. This recipe is a great one folks, it uses the best in roasting the garlic, and I also added the onion, to really bring out a wonderful flavor.
Some would take it a bit further and roast all the vegetables but I like to leave the tomatoes and peppers natural. Oh, add the limejuice if you want, some say it turns bitter after a few days. Ha! Who said any will be left! Enjoy!
1 large head of garlic, peeled & minced
2 teaspoons olive oil
3 tomatillos, husk removed and finely chopped
6 to 8 large ripe Roma tomatoes, finely chopped
1 or 2 jalapeños or Serrano peppers, seeded and minced
1 tablespoon ground cumin
1/2 tablespoon ground coriander
1 tablespoon red wine vinegar
1 tablespoon fresh limejuice
2 tablespoons minced fresh cilantro
Stir in the tomatoes and peppers. Add the remaining ingredients and stir to combine. Cover and refrigerate if there are any leftovers.
Note: Some folks like me enjoy a juicy salsa, if so, add the juice from the tomatoes. Whether you de-seed the tomatoes is up to you, I don’t mind them one bit. To make salsa cruda, do not roast the garlic or onions as everything should be ‘raw’.