One of the best and easiest ways to eat the salsa in on crusty bread with cheese. The fresh flavours of coriander and lime are instantly uplifting, and so is the kick of jalapeno and chilli. Having Mexican flavour to it means its delicious slathered on meats, seafood, corn on the cob, tacos, tortillas, beans, even as a side to salads.
2 whole bulbs of garlic
1 red onion
1 tin chopped tomatoes
1/4 cup water
1/2 cup pickled jalapeno
Handful coriander, including stems
1 tsp black treacle
1 fresh red chill
Juice of 1/2 lime
Salt and pepper
1 small onion
Salt and pepper
1. Preheat oven to 200C – 400F – Gas Mark 6.
2. Remove any unnecessary flakey white skin from the garlic bulbs. There should be just a few clean layers remaining on the bulbs. With a sharp knife, gently cut the top off the head of garlic, exposing a little of each garlic clove. Using this method means once the garlic is soft and roasted perfectly you can just squeeze each clove easily out of its skin.
3. Rub bulbs in olive oil and wrap in foil or baking paper. Roast in the oven anywhere from 25 – 35 minutes depending on the size of the bulbs. (You can check during the cooking process – cloves should be soft and caramelised and have lost the pungent sharp garlic taste)
4. Remove leaves from coriander, chop and set aside. Chop the stems finely.
5. Fry chopped onion in a saucepan for 5 minutes. Add coriander stems and chilli, cook a further minute. Now add tomatoes and water, bring to the boil then simmer with a lid on for 10 minutes.
6. Remove garlic from oven and squeeze cloves out from the bulb. Rough chop the garlic along with the jalapeno.
7. Add chopped garlic, jalapeno, treacle, half the coriander leaves, lime juice, salt and pepper to the tomato sauce and cook on a low heat for a further 5 minutes.
8. Remove from heat and stir in the remaining coriander leaves, Set aside to cool and then refrigerate. Salsa is best eaten cold. Will keep in the fridge for up to a week.