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Summer Salsa

I am always the one struggling with what to bring to the July 4th cookout. So I decided this year I am bringing some not-so-traditional items. I also decided it wouldn’t spend all day cooking so I made sure my items were easy, tasty, and didn’t take up a whole day.


  • 2 jalapeños-cut in half with the stems removed
  • 2 cups of cherry tomatoes-cut in halves
  • 1 white onion-sliced into quarters
  • 1 tablespoon extra-virgin olive oil
  • 1 3/4 teaspoons kosher salt-divided
  • Freshly ground black pepper
  • 3 large tomatoes-cut into quarters
  • 3 garlic cloves
  • 1/2 cup of fresh cilantro
  • Juice of 1 lime
  • 1/2 teaspoon ground cumin
  • Pinch red pepper flakes


  • Start by preheating your oven to 400°. Place the jalapeños, cherry tomatoes, and onion on a large baking sheet and drizzle the oil on top. Season with ½ teaspoon of salt and pepper (we added ½ teaspoon of garlic and onion powder as well). Roast until slightly charred. This takes around 20 minutes.
  • In a food processor or a blender, place the roasted vegetables, the cup of quartered tomatoes, lime juice, garlic, cumin, and the pinch of red pepper flakes. Add the remaining 1 1/4 teaspoons salt and pepper (we also added garlic and onion powders). Pulse a few times until mostly blended. We wanted ours mostly chunky but if you prefer less chunks pulse longer. **If you are using a blender you will need to stir the bottom after every few pulses.
  • Pour into a bowl and it is ready to serve!