Fire-Roasted Cherry Tomato Salsa Recipe

Fire-Roasted Cherry Tomato Salsa Recipe

  • 2 teaspoons olive oil
  • 1 pint cherry tomatoes, or more to taste
  • 1 yellow onion, roughly chopped
  • 8 cloves garlic, unpeeled
  • 3 jalapeno peppers, sliced
  • 1/3 cup firmly packed fresh cilantro leaves
  • 1 lime, juiced
  • 1/4 teaspoon ground cumin
  • 1 pinch cayenne pepper, or to taste
  • 1 pinch dried oregano
  • salt and ground black pepper to taste
  1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and brush with olive oil.
  2. Spread tomatoes, onion, garlic, and jalapeno peppers onto prepared baking sheet.
  3. Cook under the preheated broiler for 5 minutes. Turn the baking sheet and continue broiling until vegetables are charred, about 5 minutes more. Cool slightly.
  4. Remove garlic from skins; discard skins.
  5. Blend tomatoes, onion, peeled garlic, jalapenos, any accumulated juices from the baking sheet, cilantro leaves, lime juice, cumin, cayenne pepper, and oregano in a blender until salsa is smooth. Transfer to a bowl, cover with plastic wrap, and refrigerate until flavors blend, at least 2 hours. Season with salt and black pepper.
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