Fire-Roasted Tomato Salsa Recipe - Fire-Roasted Cherry Tomato Salsa

jalapeños

🥗Healthier: serrano peppers

💰Cheaper: bell peppers

Serrano peppers add heat without extra calories, while bell peppers are milder and cheaper.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley offers a fresh flavor, while green onions provide a milder taste.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides a similar acidity, while vinegar is often more affordable.

tomatoes

🥗Healthier: heirloom tomatoes

💰Cheaper: canned tomatoes

Heirloom tomatoes offer rich flavor, while canned tomatoes are budget-friendly.

Preheat the broiler.

Drizzle olive oil on an oil-lined baking sheet and brush it all over.

Add rinsed and drained cherry tomatoes to the baking sheet.

Add one roughly chopped onion to the baking sheet.

Add whole garlic cloves with the skin on to the baking sheet.

Add sliced jalapeño, partially seeded, to the baking sheet.

Place the baking sheet under the broiler until vegetables are well charred, about 5 minutes, then turn the pan and broil again until charred.

Remove the baking sheet from the oven and let the vegetables cool slightly.

Peel the skins off the garlic cloves after they have cooled a bit.

Transfer all roasted vegetables to a blender, including any accumulated juices from the baking sheet.

Squeeze in the juice of one lime.

Add a good amount of salt and freshly ground black pepper to the blender.

Add a few shakes of cayenne pepper, a small pinch of dry oregano, and a pinch of ground cumin.

Add a handful of fresh cilantro leaves to the blender.

Blend the mixture, pulsing on and off for even blending, ensuring the lid is on tight.

Scrape down the sides of the blender with a spatula and blend again briefly until smooth.

Transfer the salsa to a bowl and let it sit for a few hours in the fridge to develop flavors before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary