Ingredients
- 2 teaspoons olive oil
- 1 pint cherry tomatoes, or more to taste
- 1 yellow onion, roughly chopped
- 8 cloves garlic, unpeeled
- 3 jalapeno peppers, sliced
- 1/3 cup firmly packed fresh cilantro leaves
- 1 lime, juiced
- 1/4 teaspoon ground cumin
- 1 pinch cayenne pepper, or to taste
- 1 pinch dried oregano
- Salt and ground black pepper to taste
Directions
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.
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Spread tomatoes, onion, garlic, and jalapeno peppers onto prepared baking sheet.
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.
Remove garlic from skins; discard skins.
Blend tomatoes, onion, peeled garlic, jalapenos, 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.
