Name: Roasted Garlic Blender Salsa
Ingredients: 1 whole head garlic; 3 tablespoons olive oil; 1- 14 oz can diced tomatoes; 1- 10 oz can orginal Rotel; 1/2 small onion, roughly chopped; 1 medium carrot, peeled and coarsely chopped; 1 jalapeno, seeded; 1 teaspoon honey; 1/2 teaspoon salt; 1/4 teaspoon ground cumin; medium size handful of cilantro, washed; juice of 1 lime

Ingredients

1 whole head garlic
3 tablespoons olive oil
1– 14 oz can diced tomatoes
1– 10 oz can orginal Rotel
1/2 small onion, roughly chopped
1 medium carrot, peeled and coarsely chopped
1 jalapeno, seeded
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon ground cumin
medium size handful of cilantro, washed
juice of 1 lime

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Instructions

Preheat the oven or a toaster oven to 400F degrees. Place the whole head of garlic (the top 1/4 inch cut off) in a piece of tinfoil that is large enough to wrap and cover the garlic. Drizzle the olive oil over the garlic and wrap the foil around the garlic to secure a nice pouch. Roast the garlic in the preheated oven for 30-40 minutes until soft and fragrant.
When the garlic is cooled enough to handle, squeeze the garlic cloves out of the paper.
Put the diced tomatoes, Rotel, onion, carrot, jalapeño and all the roasted garlic into the base of a food processor. Pulse 8-10 times until the the salsa is evenly blended. Add the honey, salt, cumin, cilantro and lime juice. Pulse 5-6 times just until the cilantro is mixed through and the salsa is desired consistency. Taste for seasoning and adjust to taste. Serve with chips or over tacos.