Fire-Roasted Tomato Salsa Recipe
Fire-Roasted Tomato Salsa Recipe photo by Taste of Home
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Fire-Roasted Tomato Salsa Recipe

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“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:16 servings
TOTAL TIME: Prep: 30 min. + chilling
MAKES: 16 servings


  • 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

Nutritional Facts

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


  1. 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.
  2. Peel off and discard charred skins. Discard stem and seeds from jalapeno; cut tomatoes into fourths. Set jalapeno and tomatoes aside.
  3. 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.
  4. 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. Yield: 4 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Fire-Roasted Tomato Salsa in Taste of Home June/July 2010, p23

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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shop7save User ID: 3176476 106561
Reviewed Nov. 14, 2014

"I've been told when I have made this salsa that it is better than anything from a restaurant. I like to put everything in the blender together and then pulse it until I get a chunkyier salsa. It is delicious."

justmbeth User ID: 1196484 125934
Reviewed Jul. 7, 2012

"Fabulous salsa! Very flavorful and mild. I agree with the comment about the salsa not lasting a day in the house. Easy to make."

cricket1340 User ID: 4368355 186390
Reviewed Aug. 23, 2011

"Was wonderful, anyone have a canning conversion equivalent??"

LSTINNETT User ID: 4136889 184448
Reviewed Jun. 21, 2011

"This is absolutely my favorite homemade salsa I have made so far. Will definitely make again"

cn915 User ID: 5285033 182854
Reviewed Jul. 15, 2010

"This salsa is so easy to make and tastes delicious!"

robinlaz User ID: 2813667 144932
Reviewed Jul. 14, 2010

"It is excellent - my family loved it - I would add two chipotle peppers next time to really spice it up - yummy flavor!"

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