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 (0g saturated fat), 0mg 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 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 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 186390
Reviewed Aug. 23, 2011

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

Reviewed Jun. 21, 2011

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

cn915 182854
Reviewed Jul. 15, 2010

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

robinlaz 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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