DCL

SERVES 2 cups

Prep Time: 5 minutes

Cook Time: 25 minutes

Ingredients:

For the roasted tomatoes:

  • 2 pints cherry or grape tomatoes
  • 2 jalapeno pepper, quartered lengthwise, ribs and seeds removed
  • 2 clove garlic, halved lengthwise
  • 1/4 cup olive oil
  • 1 teaspoon salt

For the salsa:

  1. 1/2 of a red onion, roughly chopped
  2. 1/4 cup fresh cilantro, tough stems removed, coarsely chopped
  3. 1 lime, juiced
  4. 1/2 teaspoon ground cumin
  5. Salt and pepper to taste

Directions:

Preheat oven to 400 degrees F.

Place the tomatoes and jalapeno in one layer in a small baking dish or on a foil-lined baking sheet. Add garlic, 1/4 cup olive oil, salt and stir to coat. Roast for 10 minutes then remove pan and shake. Remove from oven and set aside to cool for 5 minutes.

Place onion, cilantro, lime juice, cumin, pepper and a pinch of salt to a food processor. Pulse/process to chop. Add in the roasted vegetables and their juices from the baking dish or sheet pan, and pulse to get a thick salsa. Taste, and season with salt and extra lime juice, if desired. Transfer to a serving bowl.

To see more recipes from this season, check out Kitchen Boss Recipes Season 2.