Fire-Roasted Cherry Tomato Salsa
This salsa is made by roasting cherry tomatoes and other vegetables in the oven. The result is a smoky and slightly spicy flavor. The salsa is then blended with cilantro and lime juice.
The roasted vegetables are blended together to create a smooth salsa. The flavors will meld together after a few hours in the fridge.
You can serve this salsa with tortilla chips or use it as a topping for your favorite dishes.
By Nadia Kovalenko
Posted September 21, 2026Share
Time
Calories
Servings
Difficulty
Description
This salsa is made by roasting cherry tomatoes and other vegetables in the oven. The result is a smoky and slightly spicy flavor. The salsa is then blended with cilantro and lime juice.
The roasted vegetables are blended together to create a smooth salsa. The flavors will meld together after a few hours in the fridge.
You can serve this salsa with tortilla chips or use it as a topping for your favorite dishes.
Quick Tip Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
Ingredients 11
2 teaspoons olive oil
1 pint cherry tomatoes, or more to taste
1 yellow onion, roughly chopped
8 cloves garlic, unpeeled
3 jalapeno peppers, sliced
0.33333334326744 cup firmly packed fresh cilantro leaves
1 lime, juiced
0.25 teaspoon ground cumin
1 pinch cayenne pepper, or to taste
1 pinch dried oregano
salt and ground black pepper to taste
Instructions
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1
Preheat the oven's broiler and put a rack 6 inches from the heat. Line a baking sheet with foil and brush with 2 teaspoons of olive oil.
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2
Spread 1 pint of cherry tomatoes, 1 roughly chopped yellow onion, 8 unpeeled garlic cloves, and 3 sliced jalapeno peppers on the baking sheet.
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3
Broil for 5 minutes, then turn the baking sheet and continue broiling until the vegetables are charred, about 5 minutes more. Let cool slightly.
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4
Remove the garlic from its skins and discard the skins. Then blend the tomatoes, onion, garlic, jalapenos, and any juices from the baking sheet with 0.33333334326744 cup of cilantro leaves, juice of 1 lime, 0.25 teaspoon of ground cumin, a pinch of cayenne pepper, and a pinch of dried oregano until smooth.
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5
Transfer the salsa to a bowl, cover with plastic wrap, and refrigerate for at least 2 hours. Season with salt and black pepper before serving.
Nutrition Facts
Servings 16
Amount Per Serving
-
Calories 16 kcal
% Daily Value *
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Total Fat 1g
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Sodium 13mg
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Total Carbohydrate 3g
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Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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