Roasted Tomato and Mango Salsa

This vibrant Roasted Tomato and Mango Salsa combines traditional Mexican salsa elements with a creative twist of sweet mango and smoky roasted tomatoes. The blend of fresh herbs, lime juice, and a hint of heat from jalapeños creates a refreshing condiment perfect for dipping or topping tacos. This recipe is vegetarian, gluten-free, and packed with flavor, making it suitable for various dietary needs.

Ingredients:

• 2 cups cherry tomatoes, halved
• 1 ripe mango, diced
• 1 small red onion, finely chopped
• 1-2 jalapeños, seeded and minced (adjust for heat preference)
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• 1 tablespoon olive oil
• Salt to taste
• Pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. On a baking sheet, toss the halved cherry tomatoes with olive oil, salt, and pepper. Roast in the preheated oven for about 20 minutes, or until the tomatoes are slightly blistered and caramelized.
3. In a mixing bowl, combine the roasted tomatoes, diced mango, chopped red onion, minced jalapeños, and fresh cilantro.
4. Squeeze the lime juice over the mixture and stir gently to combine. Adjust seasoning with salt and pepper as needed.
5. Let the salsa sit for at least 15 minutes to allow the flavors to meld before serving.