Fire-Roasted Cherry Tomato Salsa

Name: Fire-Roasted Cherry Tomato Salsa
Total time: 145
Yield: 16
Ingredients: 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

Recipe by John Mitzewich from allrecipes.com

Appetizer 2 Hr. 25 Mins.

Ingredients

16 servings

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2 teaspoons olive oil
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1 pint cherry tomatoes, or more to taste
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1 yellow onion, roughly chopped
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8 cloves garlic, unpeeled
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3 jalapeno peppers, sliced
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0.33333334326744 cup firmly packed fresh cilantro leaves

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1 lime, juiced
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0.25 teaspoon ground cumin
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1 pinch cayenne pepper, or to taste
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1 pinch dried oregano
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salt and ground black pepper to taste

Instructions

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.
Spread tomatoes, onion, garlic, and jalapeño peppers onto prepared baking sheet.
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.