Fire-Roasted Cherry Tomato Salsa - cooking recipe

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

Preparation

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.
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.