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Fire-Roasted Tomato Salsa

“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
  • Total Time
    Prep: 30 min. + chilling
  • Makes
    4 cups

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 chilies
  • 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 chilies, lime juice, oil and salt. Cover and refrigerate for at least 1 hour. Serve with chips.
Nutrition Facts
1/4 cup: 25 calories, 1g fat (0 saturated fat), 0 cholesterol, 76mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 1g protein.

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