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

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