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
Ingredients
- 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
Instructions
- 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!
Thank you for this recipe!! I needed something to do with all of my cherry tomatoes and this salsa was perfect. Smooth salsa is my fav and this had great flavor. My garden was wasting away because I’m so busy and didn’t know what to even do with all the stuff I decided to grow. Now I’m anxiously poking my head out into the backyard to see if there are any ripe tomatoes I can pluck to make more of this salsa. Love it!
Awww hahah yay!!! I love that! Thank you so much Danielle!!
I’m back for more salsa! HAHA! I’m so glad I left that previous comment as I was trying to hunt down which salsa recipe I used last year. We get plenty of store-bought salsa through the year and none of it compares to this recipe!!
Aww thank you so much Danielle!! I am so happy you loved it! Thanks for taking the time to comment, I really appreciate it! 🙂
Could you can it or freeze it to eat during the winter?
Hi Charlie! I’ve never canned or frozen this salsa, but I think it would work! Let me know if you try it 🙂