Roasted Cherry Tomato Salsa
This deeply flavorful salsa uses roasted cherry tomatoes, charred onions, and jalapeños blended with fresh lime and cilantro to create a smoky, sweet, and zesty dip that’s far superior to store-bought or raw salsas.
Ingredients
For Roasting
- 1 pint cherry or grape tomatoes
- 1/2 medium white onion cut into wedges
- 1-2 whole jalapeño peppers adjust to spice preference
For Blending and Mixing
- 2-3 cloves garlic peeled
- 2 medium Roma tomatoes finely diced
- 1/2 cup fresh cilantro chopped
- 2-3 tablespoons fresh lime juice from about 1–2 limes
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- to taste salt and black pepper
Instructions
- Position your oven rack about 6 inches from the broiler and preheat the broiler on high.
- Place cherry tomatoes, onion wedges, and whole jalapeños on a baking sheet in a single layer.
- Broil for 5–10 minutes, turning once, until tomatoes are blistered and onions and jalapeños are charred.
- Let vegetables cool slightly. Remove stems and seeds from jalapeños if a milder salsa is preferred.
- Add roasted tomatoes, onion, jalapeños, garlic, lime juice, cumin, oregano, salt, and pepper to a food processor or blender.
- Pulse 5–7 times until the mixture is blended but still chunky—do not purée completely.
- Transfer the mixture to a bowl and fold in the diced Roma tomatoes and chopped cilantro.
- Taste and adjust seasoning with additional salt, pepper, or lime juice as needed.
- Chill the salsa in the refrigerator for at least 30 minutes before serving to allow the flavors to develop.
Notes
For extra smokiness, add a chipotle pepper in adobo sauce to the blender. Roasted corn can be folded in for sweetness. Store in the fridge for up to 5 days for best flavor.