This quick and easy Roasted Cherry Tomato Salsa is fresh, flavorful, and super simple to make!
If you’re like me, and often have an abundance of cherry tomatoes, this recipe is exactly what you need!
Can you tell I absolutely have a “type” when it comes to my food? I love all things Mexican and Tex-Mex inspired and this seriously scrumptious salsa reminds me of the kind served at many of my favorite restaurants.
Salsa isn’t traditionally made with cherry or grape tomatoes but oh man, when you spot a sale of buy one get one free pints of tomatoes or have a boatload of ripe tomatoes coming out of your backyard garden, this rockin’ recipe is a lifesaver for using them up in the most delicious way!
Homemade Salsa Tips and Tricks
So of course I couldn’t share this tasty roasted cherry tomato salsa recipe without also sharing some of my favorite tips for making it next level delicious!
1. Roast the jalapeños and onion with the tomatoes
This softens the veggies and adds a little extra flavor to the mix! You could roast the garlic as well (make sure you roast it skin-on and then peel before blending) if you would like a milder garlic flavor, but I *really* like to keep my garlic raw for a little zing!
2. It’s all about the texture
For the ultimate salsa texture I like to blend my salsa up pretty well using a food processor. A blender or immersion blender also work if needed.
I add the roasted tomato, jalapeno, and onion along with the juices from the pan. Then toss in the minced raw garlic and spices.
I usually stop blending once the jalapeño and onion have a nice super-fine mince to them. This leave the tomatoes nice and saucy. I then snag a Roma tomato or two and give it an ultra-fine dice and toss it into the salsa so there are some perfect little chunks in every bite. Lastly fold in the chopped cilantro and you’re good to go!
3. Season to taste
I’ll give you a starting measurement in the recipe card, but when it comes to the cumin, salt, pepper, and even the cilantro, you’ll want to adjust these levels to taste. For a smokier salsa you can even add a pinch of smoked paprika to the mix!
While we’re on the subject of seasoning, let’s talk about spice! This salsa leans a bit on the spicier side, as we’re using two jalapeños with all their spicy seeds in tact. It’s my perfect level of spiciness so I stick with this ratio. If you want to fan your face, you’re welcome to even add a little extra, lol!
For a mild salsa, you can 100% halve your jalapeños before slicing and scoop out all the seeds and “veins” to nix a good portion of the spice. Find it too mild like this? Save the seeds and add them in to taste to get your perfect level of spice.
Roasted Cherry Tomato Salsa
The ingredients for this spicy and scrumptious salsa are fresh, flavorful, and super simple. Ready to dive in? Let’s get our salsa on!
Since salsa keeps oh so well for a few days in the fridge, it’s a great make-ahead option as well. Enjoy some now an save some for later!
Roasted Cherry Tomato Salsa
- 1 pint cherry tomatoes or grape tomatoes
- ¼ white onion
- 2 jalapeño peppers
- 2 cloves garlic (smashed, peeled, and minced)
- 1 lime , juiced
- ¼ tsp ground cumin
- ¼ tsp salt plus extra to taste
- ⅛ tsp black pepper plus extra to taste
- ⅛ tsp dried oregano
- 1 cup fresh chopped cilantro or to taste
- 1-2 Roma tomatos for topping, optional but so tasty!
- Raise oven rack to top rack (or the rack below if additional room is needed). Preheat oven to broil on high. Line a rimmed baking sheet with foil or parchment paper and spritz with your favorite spray oil.
- NOTE: If it is difficult to move the oven's center rack or you want a less smoky/charred salsa, keep the rack in center position.
- Decide if you want mild, medium, or spicy salsa. This salsa leans a bit on the spicier side, as we’re using two jalapeños with all their spicy seeds in tact. It’s my perfect level of spiciness! If you want to fan your face, you’re welcome to even add a little extra. Slice jalapeño peppers into discs for more roasting surface area.
- For a mild salsa, you can 100% halve your jalapeños before slicing and scoop out all the seeds and “veins” to nix a good portion of the spice. Find it too mild like this? Save the seeds and add them in to taste to get your perfect level of spice.
- Spread your tomatoes, onion, and jalapeños onto the lighlty oiled pan and cook for 5 minutes.
- Then carefuly roate the pan 180° and cook for an additional 5 minutes or until veggies are charred to your liking. If cooking on center oven rack, you'll want to increase the cook time by an extra 5-10 minutes.
- Allow veggies to cool slightly then carefully transfer to a food processor or blender. Be sure to transfer all the jucies as well.
- Toss everything but the cilantro and the roma tomatoes in the food processor and pulse a few times and blend to your favorite level of smoothness or chunkiness. I blend mine pretty smooth so the onino and jalapeno are minced, then chop up the romato tomato(es) extra fine and sprinkle them on top for a little chunkiness. Love it so!
- Finely chop your cilantro leaves and fold into the salsa.
- Cover and chill in the fridge until desired temperature is reached (I also adore it at room temperature or slightly warm – SO GOOD!) and dive in face first with some crispy tortilla chips.
If you get a chance to try this roasted cherry tomato salsa recipe, let me know!
Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!