Easy Charred Cherry Tomato Salsa

Name: Easy Charred Cherry Tomato Salsa
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 piece Yellow Onion (1 small onion, peeled and roughly chopped); 6 cloves Garlic (6 cloves garlic, peeled); 1 piece Jalapeño (1 jalapeño, seeded if you are sensitive to heat, roughly chopped); 28 oz Cherry Tomato (28 ounces (5 heaping cups) cherry tomatoes, see notes above); 1 tbsp Extra Virgin Olive Oil (1 tablespoon extra-virgin olive oil); 0 pieces Kosher Salt (kosher salt); 2 tbsp Lime Juice (2 to 3 tablespoons fresh lime juice — up to 3); 0 pieces Cilantro (small bundle of cilantro (an ounce or less), optional, roughly chopped) — optional

Easy Charred Cherry Tomato Salsa - Sauce (Mexican)

20 minMexican

Servings2

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Vegetarian
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Steps

1Heat the broiler to high for at least 10 minutes.
2Place the onion, garlic, jalapeño, and tomatoes on a small sheet pan. Toss with the oil and 1 teaspoon kosher salt (Diamond Crystal brand… use half as much if using Morton or fine sea salt). Transfer to the oven and broil for 10 minutes or until the vegetables are nicely charred.
3Transfer vegetables to a food processor. Add 2 tablespoons of the lime juice and 1/2 teaspoon kosher salt (again Diamond Crystal brand or half as much if using Morton or fine sea salt) or salt to taste. Purée until smooth. Taste. Mixture should taste both sweet and spicy with a nice balance of acidity. Adjust with more lime juice to taste — I always use 3 tablespoons of fresh lime juice.
4Add the cilantro, if using, and purée one last time until smooth.
5Use the salsa on your favorite taco recipe or serve with chips or store in the fridge for up to 1 week or freeze for up to 3 months.