Fire-Roasted Cherry Tomato Salsa

• 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

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. Spread tomatoes, onion, garlic, and jalapeno peppers onto prepared baking sheet.
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. Remove garlic from skins; discard skins.
5. 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.

olive oil, cherry tomatoes, yellow onion, garlic, peppers, cilantro, lime, ground cumin, cayenne pepper, oregano, salt

Taken from www.allrecipes.com/recipe/239787/fire-roasted-cherry-tomato-salsa/ (may not work)