Ingredients

·  1 head Roasted Garlic

·  1/3 cup fresh cilantro leaves

·  1 (14.5 ounce) can Mexican-style stewed tomatoes (see note)

·  1 (14.5 ounce) can chopped tomatoes flavored with jalepenos

·  Juice from 1/2 lime

·  1 bag blue corn chips, for serving (optional)

Directions

1. Peel the roasted garlic, if necessary. 

2. Rinse the cilantro well and shake the leaves to remove any excess water.  Remove the tough stems, but do not worry about the smaller upper stems.

3. Drop the garlic cloves and the cilantro leaves and tender stems through the feed tube of a food processor or through the top of a blender with the motor running.  Chop well.

4. Stop the processor/blender, and add the Mexican-style stewed tomatoes with their juice.  Drain the juice from the can or chopped tomatoes and add the tomatoes to the processor/blender.  (Discard the tomato juice or save it for another use.)

5. Add the lime juice and pulse to slightly chop the tomatoes.

6. Pour the salsa into a serving bowl and serve immediately with blue corn chips, if desired, or transfer to a covered storage container and refrigerate for up to three days.

Note:  We tested this recipe with Del Monte brand tomatoes.  There are different brands available, and the amount of tomatoes vs. juice i a 14.5 ounce can will vary and have an effect on the texture of your salsa.

Per tablespoon:  5 calories (percent of calories from fat, 5), trace protein, 1 gram carbohydrates, trace fiber, trace fat, no cholesterol, 61 milligrams sodium.

Roasted Garlic

Ingredients

·  6 Bulbs of Garlic

·  2 to three tablespoons of extra virgin olive oil

 

Directions

·  Preheat oven to 375 degrees.

·  Hold the garlic at the root end, and, using a sharp knife, cut off about 1/4 to 1/2 inch of the top of the bulb.  Repeat with each bulb.

·  Spray the inside of a small baking dish (one large enough that each bulb can stand separately) with nonstick cooking oil spray.  Place the bulbs in the dish and drizzle the olive oil evenly over them.

·  Spray the inside of a small baking dish (one large enough that each bulb can stand separately) with nonstick cooking oil spray.  Place the bulbs in the dish and drizzle the olive oil evenly over them.

·  Bake for 15 to 25 minutes or until garlic is soft but not mushy.  Prick the cloves with a wooden toothpick to determine if garlic is soft.

·  Remove from the oven and cool to room temperature, about 10 minutes.  The garlic can be refrigerated still in the peels, or squeeze each bulb to extract the garlic pulp before refrigerating.  Roasted garlic will keep for up to 3 weeks, covered, in the refrigerator.

Note:  Whole garlic bulbs (as opposed to a single clove) are also called heads of garlic.  You can use only one bulb or as many as you desire- up to six- using this same method.

Per clove (approximate): 7 calories (percent of calories from fat, 39), trace protein, 1 gram carbohydrates, trace fiber, trace fat, no cholesterol, 1 milligram sodium.