Introduction

Remember those summer barbecues, the ones where the air was thick with the smell of grilled everything and laughter? And there was always that one amazing salsa, bright and bursting with flavor, that everyone kept scooping up with chips? Well, get ready to recreate that magic right in your own kitchen! This Roasted Cherry Tomato Salsa is like a warm hug in a bowl, bringing back all those happy memories and creating new ones. It’s unbelievably easy, quick to whip up, and honestly, it’s the kind of recipe you’ll want to make again and again.

Why You’ll Love This Recipe

Fast: Seriously, from start to finish, you’re looking at under 30 minutes. Perfect for when unexpected guests pop over or you just need a delicious snack ASAP.
Easy: No fancy knife skills or complicated techniques here. If you can chop an onion (or even just buy pre-minced garlic!), you can make this salsa.
Giftable: Imagine bringing a jar of this vibrant salsa to a potluck or as a hostess gift. It’s thoughtful, homemade, and always a hit!
Crowd-pleasing: From picky eaters to seasoned salsa connoisseurs, everyone raves about this one. The roasted tomatoes add a depth of flavor that’s just irresistible.

Ingredients

Let’s gather our goodies! These are simple ingredients you probably already have in your kitchen, or can easily grab on your next grocery run.

1 pint cherry tomatoes or grape tomatoes: These little guys are the stars of the show! Roasting them brings out their natural sweetness and adds a lovely depth.
¼ white onion: Just a little bit for that perfect savory bite.
2 jalapeño peppers: Adjust these to your spice preference! If you like it mild, just remove the seeds and membranes. For a little more kick, leave some in.
2 cloves garlic, smashed, peeled, and minced: Fresh garlic is key for that punchy flavor.
1 lime, juiced: A squeeze of fresh lime juice brightens everything up and adds that essential tangy zest.
¼ tsp ground cumin: This adds a warm, earthy note that’s a classic in many salsas.
¼ tsp salt, plus extra to taste: Salt brings all the flavors together.
⅛ tsp black pepper, plus extra to taste: A little pepper adds a subtle warmth.
⅛ tsp dried oregano: A touch of herbaceousness that rounds out the flavor profile.
1 cup fresh chopped cilantro, or to taste: Cilantro is a must for fresh salsa! If you’re not a cilantro fan, don’t worry, we’ll talk substitutions.
1-2 Roma tomatoes, for topping (optional): This is an optional but beautiful touch that adds extra texture and freshness.

How to Make It

Alright, let’s get cooking! This is where the magic happens, and it’s so much easier than you think.

Preheat your oven: Crank it up to 400°F (200°C). This heat is perfect for getting those tomatoes nice and blistered.
Prep your veggies: Grab a baking sheet. Toss your cherry tomatoes, the quartered white onion, and the whole jalapeño peppers with a little drizzle of olive oil. Spread them out in a single layer – this helps them roast evenly.
Roast ’em up: Pop that baking sheet into the preheated oven and let those veggies roast for about 15-20 minutes. You’re looking for the tomatoes to be a little bit bursty and soft, and the onion and jalapeños to be tender.
Cool down: Carefully take the baking sheet out of the oven. Let everything cool down for just a few minutes. It makes it easier to handle and stops the food processor from getting too steamy.
Into the processor: Transfer your roasted tomatoes, onion, and jalapeños into your food processor.
Add the flavor boosters: Now, toss in your minced garlic, the fresh lime juice, cumin, salt, black pepper, and dried oregano.
Pulse it out: Give your food processor a few pulses. The key here is to pulse until you reach your desired consistency. I like mine to have a little bit of texture, not completely smooth like a puree, so I usually pulse just a few times. Be careful not to over-process!
Stir in the green: Gently stir in your chopped fresh cilantro. This adds a burst of freshness that’s just divine.
Taste and tweak: This is your salsa, your rules! Give it a taste and add more salt, pepper, or lime juice if you think it needs it. Sometimes the tomatoes are sweeter, sometimes they’re tarter, so tasting is crucial.
The optional flourish: If you’re using the Roma tomatoes, finely dice them and gently stir them into the finished salsa. This adds a lovely fresh contrast to the roasted goodness.
Serve and enjoy! You can serve this beautiful salsa right away while it’s still a little warm, or chill it in the fridge for a bit to let those flavors meld even further.

Substitutions & Additions

Don’t have everything on hand? Or maybe you’re feeling adventurous? Here are some ideas:

No cherry tomatoes? Grape tomatoes work just as well! You could even use a mix of both.
Onion swap: If you don’t have white onion, red onion or even a shallot can work in a pinch.
Spice level: For less heat, use serrano peppers instead of jalapeños, or omit the peppers entirely and add a pinch of cayenne pepper for warmth without the spice. For more heat, leave the seeds and membranes in the jalapeños, or add a habanero pepper (use with caution!).
Herb lovers: Don’t like cilantro? Try fresh parsley or a mix of both!
Add some sweetness: A pinch of sugar or a tiny drizzle of honey can balance out the acidity if your tomatoes are on the tart side.
Corn goodness: Roasted corn kernels or even some sweet corn from a can (drained, of course) adds a delightful sweetness and texture.
A touch of smokiness: Add a pinch of smoked paprika for a smoky depth.

Tips for Success

A few little tricks to make your salsa absolutely perfect every time:

Don’t overcrowd the pan: When roasting your veggies, make sure they have enough space on the baking sheet. Overcrowding will cause them to steam instead of roast, and you won’t get that delicious caramelized flavor.
Don’t over-process: This is probably the most important tip! You want a salsa with some texture, not a smooth paste. Pulse until you’re happy with the consistency.
Taste, taste, taste! Seriously, this is your moment to shine. Adjust the salt, lime, and spices until it’s exactly how you like it.
Prep ahead: You can roast the vegetables up to a day in advance and store them in the refrigerator. When you’re ready to make the salsa, just transfer the cooled roasted veggies to the food processor, add the remaining ingredients, and pulse!

How to Store It

This Roasted Cherry Tomato Salsa is best enjoyed fresh, but it keeps surprisingly well! Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors will continue to meld, making it even tastier on day two!

FAQs

Got questions? We’ve got answers!

Q: Can I make this salsa without a food processor?

A: Absolutely! You can finely chop all the roasted vegetables by hand and mix them with the other ingredients. It will be chunkier and have a more rustic feel, which is also delicious!

Q: How spicy is this salsa?

A: The spice level depends on your jalapeños and how many seeds you leave in. Typically, with the seeds removed, it’s a mild to medium heat. You can always add more jalapeño or a pinch of red pepper flakes if you like it spicier!

Q: What should I serve this salsa with?

A: Oh, the possibilities are endless! It’s fantastic with tortilla chips, of course, but also amazing on tacos, grilled chicken or fish, scrambled eggs, or even as a topping for avocado toast!