Roasted Cherry Tomato Salsa

  • 1 pound cherry tomatoes, (heaping pint)
  • ½ cup onion, chopped
  • 1-2 hot peppers, poblano, jalapeno, etc.
  • Olive oil to grease pan

Roast/broil above until blistered/tender. Blend roasted contents with:

  • ¼ tsp cumin
  • 1/8 tsp oregano
  • salt and pepper to taste
  • fresh herb of choice (cilantro, basil, parsley, etc.), optional

Serve warm or chilled.