From: https://peasandcrayons.com/roasted-cherry-tomato-salsa/
Mexican, Appetizer, vegan
16 Servings
- 1 pint cherry or grape tomatoes
- 1/4 white onion
- 2 jalapeño peppers
- 2 cloves garlic, smashed and minced
- 1 lime, juiced
- 1/4 t ground cumin
- 1/4 t salt, plus extra to taste
- 1/8 t black pepper, plus extra to taste
- 1/8 t dried oregano
- 1 C fresh cilantro, chopped
- 1-2 Roma tomatoes, for topping (optional)
Raise the oven rack to the top position. Preheat broiler to high. Line a rimmed baking sheet with foil or parchment and spritz with spray oil.
Slice jalapeños into discs. Spread tomatoes, onion, and jalapeños onto the prepared pan and broil for 5 minutes. Rotate the pan 180° and broil another 5 minutes, until veggies are charred to your liking. Allow to cool slightly.
Transfer the roasted veggies (and all their juices) to a food processor or blender. Add garlic, lime juice, cumin, salt, pepper, and oregano. Pulse until it reaches your desired consistency.
Fold in chopped cilantro. If using Roma tomatoes, dice them finely and sprinkle on top for a little chunkiness. Cover and chill, or serve at room temperature.
Source: https://peasandcrayons.com/roasted-cherry-tomato-salsa/
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