Roasted Cherry Tomato Salsa
User Reviews
5
Roasted Cherry Tomato Salsa
Description
Roasted Cherry Tomato Salsa is prepared by broiling cherry tomatoes, jalapeño slices (with seeds depending on desired heat), diced white onion, and minced garlic on a lightly oiled baking sheet to develop a smoky char. Once roasted, the mixture is blended with lime juice, ground cumin, salt, black pepper, oregano, and fresh chopped cilantro. Additional Roma tomatoes can be added on top for texture if desired.
The roasting process softens the tomatoes and mellows the sharper flavors of raw peppers and onion, resulting in a salsa with a smoky, spicy, and herbaceous profile. The balance of ingredients yields freshness from citrus and cilantro, with a warm spice from cumin and jalapeño peppers.
This salsa serves well as a condiment for Mexican dishes, chips, tacos, or grilled meats. The recipe yields about 2 cups and can be adjusted in spiciness by altering jalapeño quantity and seed inclusion.
Ingredients
- 1 pint cherry tomato or grape tomatoes
- ¼ white onion
- 2 jalapeno pepper
- 2 cloves garlic (smashed, peeled, and minced)
- 1 lime , juiced
- ¼ tsp cumin ground
- ¼ tsp salt plus extra to taste
- ⅛ tsp black pepper plus extra to taste
- ⅛ tsp oregano dried
- 1 cup cilantro or to taste, fresh, chopped
- 1-2 Roma tomato for 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
- This recipe yields approximately 2 cups of salsa or about 16 servings (2 tablespoons each).
- Adjust jalapeño seeds to control spiciness according to preference.
- Consider roast placement in the oven to control char and smokiness level.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 9 kcal
% Daily Value*
| Calories | 9kcal | 0% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 41mg | 2% |
| Potassium | 92mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 266IU | 5% |
| Vitamin C | 11mg | 12% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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