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Easy Charred Cherry Tomato Salsa Recipe

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4.3 from 11 reviews

This Easy Charred Cherry Tomato Salsa features sweet and spicy flavors with a smoky char from broiling. Made with cherry tomatoes, jalapeño, onion, and garlic, then blended smooth with fresh lime juice and cilantro, it’s perfect for tacos, chips, or as a zesty condiment.

  • Total Time: 20 minutes
  • Yield: 2 servings

Ingredients

Vegetables

  • 1 small onion, peeled and roughly chopped
  • 6 cloves garlic, peeled
  • 1 jalapeño, seeded if sensitive to heat, roughly chopped
  • 28 ounces (5 heaping cups) cherry tomatoes

Other Ingredients

  • 1 tablespoon extra-virgin olive oil
  • Kosher salt (Diamond Crystal brand recommended)
  • 2 to 3 tablespoons fresh lime juice
  • Small bundle of cilantro (an ounce or less), optional, roughly chopped

Instructions

  1. Preheat the Broiler: Turn on your oven’s broiler to high and let it heat for at least 10 minutes to ensure maximum heat for charring the vegetables evenly.
  2. Prepare and Broil Vegetables: On a small sheet pan, combine the chopped onion, garlic cloves, jalapeño, and cherry tomatoes. Toss them with 1 tablespoon of extra-virgin olive oil and 1 teaspoon kosher salt (use half if using Morton or fine sea salt). Spread them out evenly and place under the broiler. Broil for 10 minutes, or until the vegetables are nicely charred and blistered for that smoky flavor.
  3. Blend the Broiled Vegetables: Transfer the charred vegetables carefully into a food processor. Add 2 tablespoons of fresh lime juice and 1/2 teaspoon kosher salt (adjust if using other brands) or salt to taste. Purée the mixture until smooth. Taste the salsa and adjust acidity or seasoning by adding more lime juice or salt as needed, typically using up to 3 tablespoons of lime juice.
  4. Add Cilantro and Final Blend: If using, add the roughly chopped cilantro to the blender and pulse once more until the salsa is smooth and well combined, bringing a fresh herbal note to the salsa.
  5. Serve or Store: Use this vibrant charred tomato salsa immediately with your favorite tacos or tortilla chips. Alternatively, store in the refrigerator for up to one week or freeze for up to three months to enjoy later.

Notes

  • For less heat, remove seeds from the jalapeño before broiling.
  • Diamond Crystal kosher salt is recommended for accurate seasoning; use half the quantity if using Morton or fine sea salt.
  • Broiling the vegetables imparts a smoky depth to the salsa but keep an eye to avoid burning.
  • The salsa can be stored refrigerated for up to one week or frozen for up to three months.
  • Adjust lime juice to balance sweetness and acidity to your preference.
  • Author: Monica
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Sauce
  • Method: Broiling
  • Cuisine: Mexican
  • Diet: Gluten Free

Find it online: https://monicarecipes.com/easy-charred-cherry-tomato-salsa-recipe/