Mexican Homemade Salsa

Spicy Watermelon Salsa

Smoky Grilled Corn Salsa

Roasted Tomato Salsa

Sweet & Smoky Salsa

Chicken with Fire-Roasted Tomatoes

Salsa Beef Skillet

Salsa Guacamole

Salsa Chili

Tomato Black Bean Salsa

Salsa Chicken Soup

Salsa Chicken Skillet

Fresh Tomato Mexican Salsa

Grilled Chicken with Salsa

Mojito-Style Yellow Tomato Salsa

Fire-Roasted Salsa

Fire-Roasted Tomato Minestrone

Slow-Cooker Salsa Roast

Fire-Roasted Vegetable Salsa

Home Recipes Dishes & Beverages BBQ

Fire-Roasted Tomato Salsa

Name: Fire-Roasted Tomato Salsa
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 cups.
Cuisine: North America, Mexican
Ingredients: 2 pounds tomatoes (about 6 medium); 1 jalapeno pepper; 1/2 cup fresh cilantro leaves; 2 green onions, cut into 2-inch pieces; 4 garlic cloves, peeled; 1 chipotle pepper in adobo sauce; 1 can (4 ounces) chopped green chiles; 2 tablespoons lime juice; 1 tablespoon olive oil; 1/4 teaspoon salt; Tortilla chips

Add a Review

Test Kitchen Approved

Total Time

Prep: 30 min. + chilling

Makes

4 cups

Updated: Dec. 17, 2022

“I’ve been making this salsa for a few years now. Chipotle pepper gives it a smoky kick. The recipe makes a big batch, but it doesn’t last a day in our house.” —Pamela Paula, Weeki Wachee, Florida

Fire-Roasted Tomato Salsa Recipe photo by Taste of Home

Ingredients

2 pounds tomatoes (about 6 medium)
1 jalapeno pepper
1/2 cup fresh cilantro leaves
2 green onions, cut into 2-inch pieces
4 garlic cloves, peeled
1 chipotle pepper in adobo sauce
1 can (4 ounces) chopped green chiles
2 tablespoons lime juice
1 tablespoon olive oil
1/4 teaspoon salt
Tortilla chips

Directions

Grill tomatoes and jalapeno, covered, over medium-hot heat for 8-12 minutes or until skins are blistered and blackened, turning occasionally. Immediately place in a large bowl; cover and let stand for 20 minutes.

Peel off and discard charred skins. Discard stem and seeds from jalapeno; cut tomatoes into fourths. Set jalapeno and tomatoes aside.
Place the cilantro, onions and garlic in a food processor; cover and process until blended. Add the chipotle pepper, tomatoes and jalapeno; cover and pulse until blended.
Transfer to a large bowl; stir in the chiles, lime juice, oil and salt. Cover and refrigerate for at least 1 hour. Serve with chips.

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1/4 cup: 25 calories, 1g fat (0 saturated fat), 0 cholesterol, 76mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 1g protein.

Fire-Roasted Tomato Salsa

Ingredients

Directions

Nutrition Facts

More from Taste of Home