Name: Fire-Roasted Cherry Tomato Salsa
Prep time: 15 min
Cook time: 15 min
Yield: 16
Ingredients: Olive oil - 2 teaspoons; Cherry tomatoes, or more to taste - 1 pint; Yellow onion, roughly chopped - 1; Garlic, unpeeled - 8 cloves; Jalapeño peppers, sliced, or to taste - 3; Firmly packed fresh cilantro leaves - ⅓ cup; Lime, juiced - 1; Ground cumin - ¼ teaspoon; Cayenne pepper, or to taste - 1 pinch; Dried oregano - 1 pinch; Salt and ground black pepper to taste - 1 pinch

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Fire-Roasted Cherry Tomato Salsa

1. Olive oil - 2 teaspoons

2. Cherry tomatoes, or more to taste - 1 pint

3. Yellow onion, roughly chopped - 1

4. Garlic, unpeeled - 8 cloves

5. Jalapeño peppers, sliced, or to taste - 3

6. Firmly packed fresh cilantro leaves - ⅓ cup

7. Lime, juiced - 1

8. Ground cumin - ¼ teaspoon

9. Cayenne pepper, or to taste - 1 pinch

10. Dried oregano - 1 pinch

11. Salt and ground black pepper to taste - 1 pinch

How to cook deliciously - Fire-Roasted Cherry Tomato Salsa

1. Stage

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. Stage

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

3. Stage

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. Stage

Remove garlic from skins; discard skins.

5. Stage

Blend tomatoes, onion, peeled garlic, jalapeños, 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. Chef John