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Fire-Roasted Cherry Tomato Salsa

Fire-Roasted Cherry Tomato Salsa

This spicy, sweet, tart, and very addictive fire-roasted cherry tomato salsa may just be my new favorite salsa. Not just because I grew every single tomato and both of the jalapenos but because it is so tasty. To give the tomatoes extra flavor, I broiled the veggies until charred, then once they cooled down I blended them together with some spices, cilantro, and lime juice. My husband and I both couldn’t stop eating this spicy salsa and I had to finally put it away so we would still have some to go with our tacos later that night. If you have a bunch of cherry tomatoes ready to pick in your garden–try this salsa!

Fire-Roasted Cherry Tomato Salsa

How to Make Fire-Roasted Cherry Tomato Salsa

Heat the oven to broil and move the oven rack to the highest position.

Brush some vegetable oil on a baking sheet until lightly coated. Add the tomatoes, jalapenos, onion, and garlic cloves (still in their skins) to the baking sheet.

Broil until the veggies are slightly charred, about 2-3 minutes. Watch carefully so they don’t burn!

Fire-Roasted Cherry Tomato Salsa

Remove from the oven and allow the charred veggies to cool completely. Remove the garlic from the skins once they are cool.

Place the cooled charred veggies in a blender and add the cilantro, lime juice, cumin, oregano, sea salt, and freshly cracked pepper, to taste.

Blend until the salsa reaches your desired consistency. Taste and add more seasoning or lime juice, if needed. Serve with chips. Enjoy.

Fire-Roasted Cherry Tomato Salsa

Fire-Roasted Cherry Tomato Salsa

Fire-Roasted Cherry Tomato Salsa

Prep Time: 10 minutes
Cook Time: 3 minutes
Total Time: 13 minutes
Course: Appetizer
Cuisine: Mexican
Servings: 1 1/2 cups
Author: Pam

Equipment

Ingredients

  • 1 tbsp vegetable oil
  • 2 cups cherry tomatoes & sun gold tomatoes
  • 2 jalapenos, stem removed & sliced in half lengthwise
  • ½ yellow onion, chopped
  • 5 cloves of garlic, leave in their skins
  • ½ cup fresh cilantro
  • Juice from 1/2 a lime
  • tsp cumin
  • tsp oregano
  • Sea salt and freshly cracked pepper, to taste

Instructions

  • Heat the oven to broil and move the oven rack to the highest position. 
  • Brush some vegetable oil on a baking sheet until lightly coated. Add the tomatoes, jalapenos, onion, and garlic cloves (still in their skins) to the baking sheet
  • Broil until the veggies are slightly charred, about 2-3 minutes. Watch carefully so they don't burn!
  • Remove from the oven and allow the charred veggies to cool completely. Remove the garlic from the skins once they are cool. 
  • Place the cooled charred veggies in a blender and add the cilantro, lime juice, cumin, oregano, sea salt, and freshly cracked pepper, to taste. 
  • Blend until the salsa reaches your desired consistency.
  • Taste and add more seasoning or lime juice, if needed. Serve with chips. Enjoy.
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