Roasted Cherry Tomato Salsa
This easy Roasted Cherry Tomato Salsa is delicious and a great way to use up an abundance of cherry tomatoes! It's a simple salsa with fresh tomatoes. What could be better? Save this recipe!
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Servings: 5 8 oz jars
Equipment
- Food processor
Ingredients
- 7 cups cherry tomatoes (red or orange)
- 1-2 Jalapeños (Seeds removed if preferred)
- 1 large red onion
- 2/3 cup fresh squeezed lime juice
- 1/2 cup cilantro, minced
- 1 Tbsp table salt Add more to taste as needed.
- 2 tsp. garlic powder
- 1 tsp. cumin
- 1 tsp. garlic salt
- 1/2 tsp. dried oregano
- Spray olive oil
Instructions
- Preheat oven on broil
- Add fresh, washed cherry tomatoes, onion and jalapeños to a baking sheet lined with parchment paper.
- Spray everything with olive oil and add to the broiler for 10 minutes.
- Combine everything in a food processor, including the juices, and blend. You can do this in parts if the food processor is small.
- Add to an airtight container and refrigerate at least three hours. Ideally 6 -12 hours.
- Add in the salt, pepper, lime juice, garlic powder, garlic salt, oregano, cumin and cilantro. Mix well and then enjoy.
- Store in an airtight container in the refrigerator for up to 4 weeks. If you want to keep it longer than that I recommend canning.