Roasted Cherry Tomato Salsa
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat.
1 pint cherry tomatoes
1/2 teaspoon olive oil
1/2 small white onion, chopped
1/3 cup loosely packed cilantro, chopped
1 jalapeño, deseeded and membranes removed, finely chopped
2 cloves garlic, minced
1 small lime, juiced, or 2 teaspoons white wine vinegar
1/8 teaspoon sea salt
Preheat the oven to 400 degrees Fahrenheit. Line a small, rimmed baking pan with parchment paper for easy clean-up. Toss the cherry tomatoes with 1/2 teaspoon olive oil and a sprinkle of sea salt on the baking pan. Roast for 15 to 20 minutes, until the tomatoes are juicy and collapsing on themselves. In a bowl, mix together the chopped onion, cilantro, jalapeño, garlic, lime juice or vinegar and sea salt. Once the tomatoes have cooled enough to handle, use a serrated knife to chop them. Pull off the tomato skins as you go for a smoother salsa. Mix the tomatoes into the mixture. Taste and add more salt or lime juice if necessary.