Fire-Roasted Cherry Tomato Salsa recipe
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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 ⅓ cup firmly packed fresh cilantro leaves 1 lime, juiced ¼ teaspoon ground cumin 1 pinch cayenne pepper, or to taste 1 pinch dried oregano salt and ground black pepper to taste
Nutrition Info
- 16.1 caloriescarbohydrate: 2.5 gcholesterol: : -fat: 0.7 gfiber: 0.5 gprotein: 0.4 gsaturatedFat: 0.1 gservingSize: -sodium: 12.5 mgsugar: 0.4 gtransFat: : -unsaturatedFat: : -
Directions Fire-Roasted Cherry Tomato Salsa
Directions
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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.
Spread tomatoes, onion, garlic, and jalapeno peppers onto prepared baking sheet.
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.
Remove garlic from skins, discard skins.
Blend tomatoes, onion, peeled garlic, jalapenos, 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.