Fire-Roasted Cherry Tomato Salsa

Ingredients

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

Directions

Step 1: Preheat your oven's broiler and set the rack about 6 inches from the heat source. Line a baking sheet with aluminum foil and brush it lightly with olive oil.

Step 2: Spread the tomatoes, onion, garlic, and jalapeo peppers evenly on the prepared baking sheet. Place the sheet under the broiler and cook for 5 minutes.

Step 3: After 5 minutes, turn the baking sheet to ensure even broiling. Continue to broil until the vegetables are nicely charred, about 5 minutes more. Remove from the oven and let cool slightly.

Step 4: Once the vegetables have cooled, remove the garlic cloves from their skins and discard the skins.

Step 5: In a blender, combine the roasted tomatoes, onion, peeled garlic, jalapeos, any juices left on the baking sheet, cilantro leaves, lime juice, cumin, cayenne pepper, and oregano. Blend until smooth and creamy.

Step 6: Transfer the salsa to a bowl, cover with plastic wrap, and refrigerate for at least 2 hours to allow the flavors to meld together.

Step 7: After chilling, season the salsa with salt and black pepper to taste. Serve and enjoy!

Nutrition Facts (per serving)