Chips and guac will always be my forever love, but chips and salsa are a close second. Give me any Mexican food, and I am a happy girl. With margs added into the mix, of course. This salsa is super flavorful, has 6 ingredients, and only takes 30 minutes to prepare, minus chilling time. You can totally eat it room temp though! This would be a great addition to your memorial weekend spread.
I love roasting cherry tomatoes. They develop this fantastic flavor which works amazingly in sauces, pastas, salads, salsas (obviously), and so many things!
Try this next time you go to pick up a can of jarred salsa. It is so much better and SO easy! You can use the leftovers all week in tacos, on chicken, or even on eggs with breakfast!
30 Minute Roasted Cherry Tomato Chipotle Salsa
- 3 c. cherry or grape tomatoes
- 1 T. olive oil
- pinch of sea salt
- 1/2 small or 1/4 of a large red onion, chopped (about 3/4 c.)
- 1/2 c. cilantro, chopped
- 1 clove garlic, chopped
- 1 canned chipotle in adobo pepper (or 2 if you like things really spicy)
- zest of 1/2 a lime
- juice of 1 lime
- 1/2 tsp. sea salt
- Preheat oven to 400℉. Put tomatoes on a baking sheet and drizzle with olive oil and a pinch of salt. Roast for 20 minutes until blistered and juicy. Let cool for 5 minutes.
Add tomatoes, red onion, cilantro, garlic, chipotle pepper, lime zest, lime juice, and salt to a food processor and purée until smooth. I usually chill mine for a bit before eating, but it isn't required. I just find that the flavors develop a little bit more in the fridge. Serve with chips!