Roasted garlic:
1 head garlic
1 tablespoon olive oil
Kosher salt and freshly ground pepper
Salsa:
3-4 Hanover tomatoes, coarsely chopped
1 whole Elephant Garlic (see recipe)
4 tablespoons finely diced onion
1/2 Jalapeno pepper, finely diced
1 tablespoon rice-wine vinegar (you can substitute apple cider vinegar if you want)
1 handful of chopped Cilantro
Kosher salt and freshly ground pepper
How to do Roasted garlic:
Preheat the oven to 300 degrees. Cut the top off the head of garlic and rub the bulb with olive oil, sprinkle with salt and pepper, wrap in foil, place on a baking sheet, and roast until soft, about 30 minutes. Set aside to cool.
Salsa:
Combine the roasted garlic by simply squeezing out the garlic on the tomatoes, onion, jalapeno pepper, vinegar, and Cilantro in a medium bowl, and season with salt and pepper. Cover and refrigerate for at least one hour before serving
