Fire-Roasted Cherry Tomato Salsa


  • 2 teaspoons olive oil
  • 1 pint cherry tomatoes, or more to taste
  • 1yellow onion, roughly chopped
  • 8 cloves garlic, unpeeled
  • 3jalapeno peppers, sliced
  • ⅓ cup firmly packed fresh cilantro leaves
  • 1lime, juiced
  • ¼ teaspoon ground cumin
  • 1 pinch cayenne pepper, or to taste
  • 1 pinch dried oregano
  • salt and ground black pepper to taste
  • Directions

  • Step 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.


  • Step 2

    Spread tomatoes, onion, garlic, and jalapeno peppers onto prepared baking sheet.

  • Step 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.

  • Step 4

    Remove garlic from skins; discard skins.

  • Step 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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