Roasted cherry tomato salsa

Schaaltje grove salsa van gegrilde cherrytomaten met tortillachips op een licht bord en twee cherrytomaten op de achtergrond

Course: Side dishes

Cuisine: Mexican

Keyword: Roasted tomato salsa, Salsa for tortilla chips, Salsa with jalapeño, Spicy tomato salsa

Seizoen: Summer

Prep Time: 15

Cook Time: 10

Cooling: 45

Total Time: 1 10

Servings: people

Calories: 75kcal

Author: Diana Westerhof

This roasted cherry tomato salsa goes very well with slow cooker pork carnitas. Something fresh and spicy is lovely alongside the slow-cooked pork, but a bowl of tortilla chips is really all you need with it. Under the grill, the tomatoes pick up a few dark edges. That gives the salsa a fuller flavour than one made with raw tomatoes. I like to leave it a little chunky so you can easily scoop it up with a chip. You can decide how hot to make it. Serve it chilled, straight from the fridge, and feel free to make it earlier in the day. Any leftovers are just as good the next day with tacos, quesadillas or grilled vegetables.

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Ingredients

For the salsa

500 g cherry tomatoes
1 yellow onion
8 cloves garlic
3 jalapeños
1 lime
10 g coriander
2 tsp olive oil
0.25 tsp cumin powder
dried oregano a pinch
cayenne pepper to taste
salt to taste
black pepper to taste

Instructions

Preparation

Turn the oven grill to high and position the rack about 10 cm below the heating element. Line a baking tray with foil and brush it with 2 tsp olive oil.
Wash 500 g cherry tomatoes. Roughly chop 1 yellow onion and remove the stalks from 3 jalapeños. Leave 8 cloves garlic in their skins. Spread everything over the tray.

Cooking

Place the tray under the grill. Check from 7 minutes onwards and take it out after about 10 minutes, when the tomatoes are soft and the vegetables have a few dark patches.
Leave the vegetables to cool for about 15 minutes. Squeeze the garlic out of its skins. Transfer the vegetables and any juices from the tray to a blender. Squeeze 1 lime and add the juice, along with 10 g coriander, 0.25 tsp cumin powder and dried oregano.
Pulse briefly until the salsa is still a little chunky. Taste and add salt, black pepper and cayenne pepper if you want more heat. Chill for at least 30 minutes.

Serving

Give the salsa a quick stir and serve it chilled. Offer tortilla chips alongside if you like, or serve it with carnitas, tacos or quesadillas.

Notes

For a milder salsa, remove the seeds and white membranes from the jalapeños before grilling.

If any liquid separates as the salsa chills, simply stir it back in. Taste it with a tortilla chip before adding more salt, as the chips may already be salted.

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