Description
Smoky, fresh, and packed with flavor, this Roasted Cherry Tomato Salsa comes together in just 25 minutes with simple ingredients.
Ingredients
Scale
- 1 pint cherry tomatoes
- 1/4 white onion
- 2 jalapeño peppers
- 2 garlic cloves, minced
- 1 lime, juiced
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon dried oregano
- 1 cup chopped fresh cilantro
- 1–2 Roma tomatoes, finely chopped optional
Instructions
- Preheat oven to broil on high and line a baking sheet with parchment paper.
- Slice jalapeños and spread them on the pan with cherry tomatoes and onion.
- Broil vegetables for 5 minutes then rotate the pan and cook 5 minutes more until charred.
- Allow vegetables to cool slightly before transferring to a blender or food processor.
- Add garlic, lime juice, cumin, oregano, salt, and pepper.
- Blend salsa until smooth or chunky depending on preference.
- Fold in chopped cilantro and optional Roma tomatoes.
- Chill briefly or serve warm with tortilla chips.
Notes
- Remove jalapeño seeds for milder salsa.
- Store leftovers in the refrigerator for up to 4 days.
- Add extra lime juice before serving leftovers for brighter flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Broiled
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tablespoons
- Calories: 9
- Sugar: 1
- Sodium: 41
- Fat: 1
- Saturated Fat: 1
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 1
- Protein: 1
- Cholesterol: 0