Roasted Garlic Blender Salsa

My most popular recipe for Easy Blender Salsa gets a tiny (but awesome) makeover with a whole head of roasted garlic. Because let’s be real, roasted garlic is the bomb and is a great addition to just about anything. This Roasted Garlic Blender Salsa is no exception.

It’s what we like to call mud season right now as all the ski mountains are closed for the winter season and it’s still too muddy to start hiking or biking either. I’m always at a loss this time of year wondering what to do with my free time. I almost planted my garden yesterday but held off because it was snowing. Obviously a good idea as I’m pretty sure my seeds don’t like the uber cold. It’s been raining and snowing here the past week and with no mountain to go to and not wanting to deal with super muddy floors, I’m forced to get things done on the inside. Or at least think about it. After a winter of hibernation, my house is screaming at me to be purged, cleaned and organized. But doesn’t my house know that organizing and cleaning is so not my forte. Sheesh.

I don’t do well when I’m cooped up inside. I have a million and one things that I could be doing in my house to either get organized or clean out but I just can’t bring myself to do it. It’s so not my idea of fun. I can’t be alone in this can I? I just spent the weekend at a blogging conference for crafters and DIY’ers and I’m pretty sure they’d get my house into shape in no time. Color coordinated and Pinterest worthy to boot. If any of you actually like cleaning and organizing closets, call me. We can be besties and I’ll make you cookies and tell you how pretty you are in return.

No joke, I’ve been weeding through 2 plus years of food magazines with the intention of pulling out all the recipes I want to try and organizing them in some sort of system according to the season. I have a basket full of torn out magazine recipes by my bed staring me in the face just begging to be organized. But true to my tendencies, I can’t bring myself to start. Perhaps if I had some cute folders or a fun, crafty way of sorting them I’d be more inspired. But since I can barely spell craft, let alone plan something that looks awesome, the recipes sit. My mudroom looks like something out of a horror movie and is still full of all our winter gear. Once again, I can’t bring myself to put all the winter stuff away and pull out our spring and summer toys. The pantry needs a deep clean and the closet in my guest room, where all things that don’t have a proper home, come to die is in desperate need of a major purge. But guess what I’ve done about it? NOTHING.

So many projects, more than enough time and no inspiration.

Put that on a craft board.

Whenever I feel out of sorts (or bored) and I can’t go outside, I go to the kitchen. There is no lack of inspiration or motivation when it comes to creating recipes. So instead of planting a garden, organizing magazine clippings, cleaning my pantry or organizing the mudroom and closet, I made salsa.

Makes perfect sense in my mind.

And you should be thanking me because now I’m giving you a valid excuse to ignore your dirty pantry and unorganized closet too. Salsa trumps organizing any day of the week. And it’s edible which is the ultimate in gratification. So get after it. Make salsa and join me in slackerville where mudrooms are a disaster but the food is good.

Roasted Garlic Blender Salsa

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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

1. 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.
2. When the garlic is cooled enough to handle, squeeze the garlic cloves out of the paper.
3. 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.