AuthorGinny ClarkCategoryBreakfast, Sides & Extras, Snacky ThingsDifficultyBeginnerPreheat oven to 425℉.
Put a small pot of water on to come to a gentle-to-medium boil (not a rolling boil).
Take head of garlic, and slice it in ½ widthwise. Coat the exposed cut garlic part of both halves with one teaspoon olive oil (keeping the halves intact), wrap in foil (create like a tight pouch for them out of the foil), and pop in the oven for 15-20 minutes, or until soft and lightly caramelized.
Remove from oven and let cool enough to handle.
Squeeze out the garlic from it’s paper shell, and set aside. (Discard the paper shell.)
While the garlic is roasting, pop the tomatoes into the boiling water and cook, turning once in a while, until the skins are clearly trying to come off and it has softened a bit, about 10 minutes.
Remove from water and let cool enough to handle.
While the tomatoes are going, peel and slice onion roughly thin (it’ll be blended later, no stress), and place in a hot pan with two teaspoons olive oil and a pinch of salt. Cook on medium-high heat until they start to brown, then add a splash of water, reduce heat to medium-low. Cover and cook for about 10-15 minutes, until translucent and evenly caramelized.
Stir and remove from heat.
Place one cooked tomato, the chipotle pepper, roasted garlic, pomegranate molasses, True Lime/Limón powder, and kosher salt in a food processor/high-speed blender, and blend until smooth.
Add the rest of the cooked tomatoes, caramelized onion, and a handful of washed cilantro. Pulse or blend until your personal desired consistency.
Store in the fridge for up to 7-days.
Ingredients
Directions
Preheat oven to 425℉.
Put a small pot of water on to come to a gentle-to-medium boil (not a rolling boil).
Take head of garlic, and slice it in ½ widthwise. Coat the exposed cut garlic part of both halves with one teaspoon olive oil (keeping the halves intact), wrap in foil (create like a tight pouch for them out of the foil), and pop in the oven for 15-20 minutes, or until soft and lightly caramelized.
Remove from oven and let cool enough to handle.
Squeeze out the garlic from it’s paper shell, and set aside. (Discard the paper shell.)
While the garlic is roasting, pop the tomatoes into the boiling water and cook, turning once in a while, until the skins are clearly trying to come off and it has softened a bit, about 10 minutes.
Remove from water and let cool enough to handle.
While the tomatoes are going, peel and slice onion roughly thin (it’ll be blended later, no stress), and place in a hot pan with two teaspoons olive oil and a pinch of salt. Cook on medium-high heat until they start to brown, then add a splash of water, reduce heat to medium-low. Cover and cook for about 10-15 minutes, until translucent and evenly caramelized.
Stir and remove from heat.
Place one cooked tomato, the chipotle pepper, roasted garlic, pomegranate molasses, True Lime/Limón powder, and kosher salt in a food processor/high-speed blender, and blend until smooth.
Add the rest of the cooked tomatoes, caramelized onion, and a handful of washed cilantro. Pulse or blend until your personal desired consistency.
Store in the fridge for up to 7-days.
