- 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
- 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.