Ingredients
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2 teaspoons olive oil
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1 pint cherry tomatoes, or more to taste
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1 yellow onion, roughly chopped
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8 cloves garlic, unpeeled
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3 jalapeño peppers, sliced, or to taste
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⅓ cup firmly packed fresh cilantro leaves
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1 lime, juiced
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¼ teaspoon ground cumin
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1 pinch cayenne pepper, or to taste
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1 pinch dried oregano
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salt and ground black pepper to taste
Directions
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Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and brush with olive oil.
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Spread tomatoes, onion, garlic, and jalapeño peppers onto prepared baking sheet.
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Cook under the preheated broiler for 5 minutes. Turn the baking sheet and continue broiling until vegetables are charred, about 5 minutes more. Cool slightly.
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Remove garlic from skins; discard skins.
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Blend tomatoes, onion, peeled garlic, jalapeños, any accumulated juices from the baking sheet, cilantro leaves, lime juice, cumin, cayenne pepper, and oregano in a blender until salsa is smooth. Transfer to a bowl, cover with plastic wrap, and refrigerate until flavors blend, at least 2 hours. Season with salt and black pepper.
Chef John
Nutrition Facts (per serving)
16 | Calories |
1g | Fat |
3g | Carbs |
0g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 16 | |
% Daily Value * | |
Total Fat 1g | 1% |
Saturated Fat 0g | 1% |
Sodium 13mg | 1% |
Total Carbohydrate 3g | 1% |
Dietary Fiber 1g | 2% |
Total Sugars 0g | |
Protein 0g | 1% |
Vitamin C 7mg | 7% |
Calcium 8mg | 1% |
Iron 0mg | 1% |
Potassium 73mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.