Roasted Garlic Tomato Salsa With Avocado

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 Avocado, large
  • 1/4 cup Cilantro
  • 10 cloves Garlic, skins on
  • 4 Green onions
  • 1 Lime, Juice of
  • 4 Roma tomatoes, large
  • 3 Serrano peppers

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on hispanickitchen.com

Description

Directions

• Preheat a large nonstick skillet or comal (a Mexican griddle) to medium heat for 5 minutes.
• Drizzle the olive oil onto the vegetables and transfer to the hot skillet or comal. Cook until the veggies begin to blacken and blister, turning as needed. Remove the garlic and green onions after 15 minutes, so they do not burn. Let them cool.
• Once the tomatoes and serranos are cooked, remove from heat and let cool slightly. Remove all the skins from the garlic and finely mince. Transfer to a medium bowl. Continue finely chopping the green onions, tomatoes and serranos, add to bowl.
• Add the lime juice, cilantro, and fold in the avocado. Season with ½ teaspoon of salt. Let it sit for at least 10 minutes, stir again, taste for salt. Serve right away. If not serving right away, cover with plastic wrap directly onto salsa, so that no air gets in. This will keep the avocados from turning brown. Keep chilled.