Oklahoma Salsa

Start by peeling the garlic cloves and roasting them. I usually brown them in a skillet or you can roast them in the oven.*

Using a food processor, pulse the cilantro, jalapeno (leave a few seeds if you like more heat) and roasted garlic till they are all minced.

Add the remaining ingredients and pulse to the consistency you like. Give it a stir before serving.

It can be stored up to a week in the refrigerator but it’s best fresh out of the processor.

*NOTE – Roasting the garlic takes some of the dread garlic breath away and gives the salsa a toasty flavor.