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!