Time
145 min
Serving
16 persons
Calories
16
This spicy cherry tomato salsa would shine on any big-game snack table. The fire-roasting brings out a tremendous amount of flavor and provides just the right touch of smoky goodness. I'm sure your friends are more than happy with the jarred stuff, but once in a while it's nice to see if they're paying attention.
Ingredients
- olive oil: 2 tsp
- pint cherry tomatoes: 1 piece (to taste)
- yellow onion: 1 piece (chopped)
- garlic, unpeeled: 8 clove
- Jalapeno peppers: 3 piece (sliced, to taste)
- firmly packed fresh cilantro leaves: 0.33333 cup
- lime: 1 piece (juiced)
- ground cumin: 0.25 tsp
- pinch cayenne pepper: 1 piece (to taste)
- pinch dried oregano: 1 piece
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
-
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and brush with olive oil.
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Spread tomatoes, onion, garlic, and jalapeño peppers onto prepared baking sheet.
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Cook under the preheated broiler for 5 minutes. Turn the baking sheet and continue broiling until vegetables are charred, about 5 minutes more. Cool slightly.
-
Remove garlic from skins; discard skins.
-
Blend tomatoes, onion, peeled garlic, jalapeños, any accumulated juices from the baking sheet, cilantro leaves, lime juice, cumin, cayenne pepper, and oregano in a blender until salsa is smooth. Transfer to a bowl, cover with plastic wrap, and refrigerate until flavors blend, at least 2 hours. Season with salt and black pepper. Chef John
