This quick and easy Roasted Cherry Tomato Salsa is fresh, flavorful, and super simple to make!
Course Appetizer
Cuisine Mexican
Keyword Roasted Cherry Tomato Salsa
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Total Time 25 minutesminutes
Servings 16servings
Calories 9kcal
Author Jenn Laughlin - Peas and Crayons
Ingredients
1pintcherry tomatoesor grape tomatoes
¼white onion
2jalapeño peppers
2clovesgarlic(smashed, peeled, and minced)
1lime, juiced
¼tspground cumin
¼tspsaltplus extra to taste
⅛tspblack pepperplus extra to taste
⅛tspdried oregano
1cupfresh chopped cilantro or to taste
1-2Roma tomatosfor topping, optional but so tasty!
Instructions
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.
Notes
Recipe yields approx. 2 cups of salsa or 16 (2 TBSP) servings.Nutrition facts below are an estimate provided by an online nutrition calculator. Adjust as needed.