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Fire-Roasted Tomato Salsa

 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
16 ServingsPrep: 30 min. + chilling


  • 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


  • 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

2 of 2

Fire-Roasted Tomato Salsa (continued)

Directions (continued)

  • salt. Cover and refrigerate for at least 1 hour. Serve with chips.
  • Yield: 4 cups.
Nutritional Facts: 1/4 cup (calculated without chips) equals 25 calories, 1 g fat (trace saturated fat), 0 cholesterol, 76 mg sodium, 4 g carbohydrate, 1 g fiber, 1 g protein.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.