Description
This cherry tomato salsa is a little sweet, a little smoky, and absolutely delicious! It's super easy to make and is the perfect addition to tacos, bowls, or simply with tortilla chips.
Ingredients
3 cups cherry tomatoes (24 ounces or 1 1/2 pints)
1/2 of a small white or yellow onion, chopped into 1" pieces
2 jalapeños, halved, and seeds removed
4 cloves garlic, skin on
1 1/2 tablespoons olive oil
1 1/2 teaspoons kosher salt
1/2 tsp cumin
2 tablespoons lime juice
2 tablespoons finely chopped cilantro
Instructions
- Preheat oven to 400˚F.
- Add tomatoes, onion, jalapeño and garlic cloves to a large mixing bowl. Toss with vegetable oil, salt and cumin until well coated.
- Roast for 15-20 minutes, stirring halfway through, until tomatoes are softened and onion/jalapeño are browned.
- Remove from oven and let cool slightly. Peel the garlic cloves.
- Transfer everything to a blender or food processor with lime juice and blend for 20-30 seconds. Taste, add more salt ¼ teaspoon at a time if needed, and blend for 5-10 seconds between additions.
- Stir in fresh cilantro before serving.
Notes
Spice it up: If you prefer a spicier salsa, leave the seeds in the jalapeños. Alternatively, add in a dash of chili powder or cayenne to the vegetables before roasting. Another great addition would be 1-2 chipotle peppers in adobo sauce for extra spicy/smoky flavor.
Don't forget to peel the garlic cloves once they come out of the oven!
Cilantro: If you're not a fan of the flavor of cilantro, you can leave it out.
Storage: Store any leftovers in the refrigerator in an airtight container for up to a week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dips/Sauces
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 51
- Sugar: 2.5 g
- Sodium: 315 mg
- Fat: 3.6 g
- Carbohydrates: 4.9 g
- Fiber: 1.2 g
- Protein: 0.9 g
