Fire Roasted Salsa


  • 1 pint cherry tomatoes (or whatever you have)
  • 1 yellow onion
  • 6–8 cloves garlic
  • ~3 jalapeños
  • 1 lime
  • ~12 tsp cumin
  • ~12 tsp oregano
  • salt, pepper, cayenne to taste



  • Line a baking sheet with foil and brush with oil
  • Cut tomatoes into big chunks if not using cherry tomatoes
  • Roughly chop onion
  • Keep garlic unpeeled
  • Slice jalapeños into thick rings
  • Set oven rack as close as you can to the broiler (use a casserole dish to get it closer if necessary)


  • Add cut veggies to a mixing bowl
  • Toss with oil and salt
  • Spread veggies onto the baking sheet
  • Cook under your broiler for ~5 minutes
  • Turn the sheet and continue broiling until the vegetables are charred (~5 minutes)
  • Let the veggies cool, then remove the garlic from their skins
  • Transfer the veggies and any juices to a blender, along with the lime juice and spices
  • Blend until smooth
  • Transfer the salsa to a bowl and cover it in contact with plastic wrap
  • Refrigerate for at least 2 hours
  • Taste and adjust seasoning (use a chip if eating with chips)