Description
This roasted cherry tomato salsa is bursting with smoky, sweet flavors thanks to oven-roasted tomatoes, garlic, and jalapeños. Perfect for canning, dipping, or spreading, it’s a versatile recipe that brings summer freshness to your table year-round.
Ingredients
Scale
- 2 pounds cherry tomatoes, washed and halved
- 1 large onion, peeled and quartered
- 5 cloves garlic, peeled
- 2 jalapeño peppers, halved and seeded (leave seeds for extra heat)
- 1 tablespoon olive oil
- 1 teaspoon kosher salt (or to taste)
- 1/2 teaspoon ground black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Juice of 2 limes (about 2 tablespoons)
- 1/4 cup fresh cilantro, chopped (optional)
- 1–2 teaspoons sugar (optional, balances acidity if needed)
- Extra salt and pepper, to taste
Instructions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil.
- Place cherry tomatoes (cut side up), onion quarters, garlic cloves, and jalapeño halves on the sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss gently to coat.
- Roast in the oven for 25-30 minutes, until tomatoes blister and onions caramelize. Remove garlic early if it browns too fast.
- Let roasted vegetables cool for at least 10 minutes.
- Transfer roasted veggies to a blender or food processor. Add smoked paprika, cumin, lime juice, cilantro, and sugar (if using). Pulse for chunky salsa or blend until smooth.
- Taste and adjust salt, pepper, or lime juice as needed.
- If canning, ladle salsa into sterilized jars, leaving 1/2 inch headspace. Wipe rims, apply lids, and process in a boiling water bath for 15 minutes for pints, 20 minutes for quarts.
- If serving immediately, let salsa cool, then transfer to a bowl.
- Store opened salsa in the fridge for up to 10 days, or freeze for up to 6 months.
Notes
For chunkier salsa, mash roasted veggies with a potato masher instead of blending. Adjust spice level by keeping or removing jalapeño seeds. If salsa is too watery, simmer in a saucepan for 10-15 minutes to thicken. Roasted salsa freezes well and flavors deepen after a day or two.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tablespoons (30g)
- Calories: 15
- Sugar: 2
- Sodium: 120
- Fat: 0.5
- Saturated Fat: 0.1
- Carbohydrates: 3
- Fiber: 1
- Protein: 0.5
Keywords: roasted cherry tomato salsa, salsa recipe, canning salsa, dip ideas, summer salsa, easy salsa, homemade salsa, Mexican salsa, roasted salsa, cherry tomato recipes