Name: Fire-Roasted Cherry Tomato Salsa
Prep time: 15 min
Cook time: 10 min
Total time: 145 min
Yield: 1
Cuisine: mexican
Ingredients: 2 teaspoons olive oil; 1 pint cherry tomatoes, or more to taste; 1 yellow onion, roughly chopped; 8 cloves garlic, unpeeled; 3 jalapeno peppers, sliced; 0.33333334326744 cup firmly packed fresh cilantro leaves; 1 lime, juiced; 0.25 teaspoon ground cumin; 1 pinch cayenne pepper, or to taste; 1 pinch dried oregano; salt and ground black pepper to taste

Fire-Roasted Cherry Tomato Salsa

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Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
145 minutes

Chef John's smoky cherry tomato salsa is bursting with flavor and perfect for any occasion.

Ingredients:

2 teaspoons olive oil
1 pint cherry tomatoes, or more to taste
1 yellow onion, roughly chopped
8 cloves garlic, unpeeled
3 jalapeno peppers, sliced
0.33333334326744 cup firmly packed fresh cilantro leaves
1 lime, juiced
0.25 teaspoon ground cumin
1 pinch cayenne pepper, or to taste
1 pinch dried oregano
salt and ground black pepper to taste

Instructions:

Place oven rack 6 inches below broiler element and preheat broiler. Cover baking sheet with foil and brush with olive oil.
Arrange the tomatoes, onion, garlic, and jalapeño peppers on the baking sheet.
Broil under a preheated broiler for 5 minutes. Rotate the baking sheet and continue broiling until vegetables are charred, approximately 5 more minutes. Allow to cool slightly.
Peel and discard garlic skins.
In a blender, combine tomatoes, onion, garlic, jalapeños, cilantro, lime juice, cumin, cayenne pepper, and oregano. Blend until smooth. Transfer the salsa to a bowl, cover with plastic wrap, and refrigerate for at least 2 hours for flavors to meld. Season with salt and black pepper before serving.

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