Roasted Cherry Tomato Salsa

5 from 1 vote

Roasted Cherry Tomato Salsa

This Roasted Cherry Tomato Salsa Recipe is packed with fire-roasted cherry tomatoes, garlic, cilantro, and a hint of smoky jalapeño heat.

Prep Time15

Cook Time10

Chill Time2

Total Time2 25

Servings:

Calories: 29kcal

Author: Kari

Ingredients

2 teaspoons olive oil
2 cups cherry tomatoes about 1 pint
1 yellow onion quartered
4-6 cloves garlic more if desired
3 jalapeños
½ cup fresh cilantro leaves only
1 lime juiced
¼ teaspoon ground cumin
1 pinch cayenne pepper or to taste
1 pinch dried oregano or to taste
1 pinch kosher salt or to taste
1 pinch black pepper or to taste

Instructions

Set your oven to broil and move a rack to the top position.
Peel and quarter the onions, peel the garlic, and wash the tomatoes. Toss the tomatoes, onions, peppers, and garlic in olive oil, then spread everything out on a rimmed baking sheet. Don't peel the tomatoes.
2 teaspoons olive oil, 2 cups cherry tomatoes, 1 yellow onion, 4-6 cloves garlic, 3 jalapeños
Place the baking sheet under the broiler for about five minutes, then shake the baking sheet to rotate and flip everything. Broil a little longer to get all sides - and until the veggies are as charred as you would like.
Remove the baking sheet from the oven and allow the veggies to cool slightly. The tomatoes will burst with really hot liquid if you don't allow them to cool.
Slice open the jalapeños and remove the seeds and membranes. Add them to a food processor (or blender) with the onions and garlic, then lightly chop them.
Then add the tomatoes, cumin, lime juice, oregano, and cilantro and blend until smooth.
½ cup fresh cilantro, 1 lime, ¼ teaspoon ground cumin, 1 pinch dried oregano, 2 cups cherry tomatoes
Transfer the salsa to an airtight container. For the best flavor, allow the salsa to sit in the fridge for at least an hour, but 2-3 hours will allow the flavor to develop the most.
Taste the salsa, then add the salt, cayenne, and black pepper. Stir and taste the salsa again. Adjust the seasoning as needed - depending on the sweetness or tartness of the tomatoes, I've found that I sometimes have to adjust the lime, salt, or pepper to balance it out.
1 pinch kosher salt, 1 pinch black pepper, 1 pinch cayenne pepper
Serve the salsa with tortilla chips, tacos, or nachos.

Notes

Recipe yields 2 cups of salsa.

Storage

Store leftover salsa in an airtight container in the fridge. Be sure to use it up within 3-5 days.

Variations

If you want to make a spicy salsa, add an extra jalapeno or vice versa to make a mild salsa.
If you want to make a garlic-forward salsa, increase the amount of garlic cloves.
Roasting brings out the sweetness of the tomatoes and charring adds a fire-roasted flavor, so you can choose to lightly roast or char the tomatoes as much as you would like.

Nutrition