Ingredients

• 2 teaspoons olive oil
• 1 pint cherry tomatoes , or more to taste
• 1 yellow onion , roughly chopped
• 8 cloves garlic , unpeeled
• 3 jalapeño peppers , sliced, or to taste
• 0.33 cups firmly packed fresh cilantro leaves
• 1 lime , juiced
• 0.25 teaspoons ground cumin
• 1 pinch cayenne pepper , or to taste
• 1 pinch dried oregano
• salt and ground black pepper to taste

Instructions

1. 1 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.
2. 2 Spread tomatoes, onion, garlic, and jalapeño peppers onto prepared baking sheet.
3. 3 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.
4. 4 Remove garlic from skins; discard skins.
5. 5 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.

Nutrition per serving