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Roasted Cherry Tomato Salsa

This quick and easy Roasted Cherry Tomato Salsa is fresh, flavorful, and simple to make — perfect for chips or topping tacos!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 16 servings
Course: Appetizer
Cuisine: Mexican
Calories: 9
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pint cherry tomatoes or grape tomatoes
  • 1/4 white onion
  • 2 jalapeño peppers
  • 2 cloves garlic (smashed, peeled, and minced)
  • 1 lime, juiced
  • 1/4 tsp ground cumin
  • 1/4 tsp salt, plus extra to taste
  • 1/8 tsp black pepper, plus extra to taste
  • 1/8 tsp dried oregano
  • 1 cup fresh chopped cilantro or to taste
  • 1–2 Roma tomatoes, for topping (optional)

Equipment

  • Oven
  • Rimmed baking sheet
  • foil or parchment paper
  • spray oil
  • Knife
  • Cutting Board
  • food processor or blender
  • bowl (for mixing and chilling)

Method
 

  1. Raise oven rack to top position and preheat broiler to high. Line a rimmed baking sheet with foil or parchment paper and spritz with oil.
  2. Slice jalapeños into discs. Adjust heat level by removing seeds for milder salsa or keeping them in for more heat.
  3. Spread tomatoes, onion, and jalapeños on pan. Broil for 5 minutes.
  4. Rotate pan 180° and roast an additional 5 minutes, until charred to your liking.
  5. Allow veggies to cool slightly, then transfer to food processor or blender with juices.
  6. Add garlic, lime juice, cumin, salt, pepper, and oregano. Blend until smooth or desired consistency.
  7. Finely chop cilantro and stir into salsa.
  8. Optional: finely chop Roma tomatoes and sprinkle on top for added texture.
  9. Cover and chill until desired temperature is reached. Serve with tortilla chips.

Notes

Recipe yields approx. 2 cups of salsa or 16 (2 TBSP) servings. Adjust spice by changing the amount of jalapeño seeds used. For extra flavor and texture, add finely chopped Roma tomatoes on top after blending.