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Fire Roasted Tomato and Chipotle Salsa

SUBMITTED BY: McCormick® Gourmet Collection®

"Roasting the tomatoes makes all the difference! Serve this full-flavored, spicy salsa with tortilla chips or Seared Ancho Pepper Chicken. This recipe was developed by the McCormick Corporate Chefs for a luncheon given during the 45th National Chicken Cooking Contest held in Baltimore, May 30, 2003."
RECIPE RATING:
The reviewer gave this recipe 2 stars. This recipe average a 2.5 star rating.
Read Reviews (2)
PREP TIME  25 Min
READY IN  1 Hr 25 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 4 medium ripe tomatoes
  • 2 tablespoons extra virgin olive oil, divided
  • 1/4 cup chopped sweet onions
  • 1 tablespoon fresh lime juice
  • 1 teaspoon kosher salt
  • 3/4 teaspoon McCormick® Gourmet Collection® Chipotle Chile Pepper
  • 1/2 teaspoon McCormick® Gourmet Collection® Ground Cumin
  • 1/2 teaspoon McCormick® Gourmet Collection® Garlic Powder

DIRECTIONS

  1. Rub tomatoes with 1 tablespoon olive oil. Grill over high heat, turning frequently until tomato skin is charred. Finely chop tomatoes.
  2. Combine tomatoes with remaining ingredients, cover and refrigerate 1 hour.

FOOTNOTES

  • Cook's Tip
  • Cut tomatoes in half before grilling for more roasted flavor. For a milder kick, decrease chipotle to 1/2 teaspoon.
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REVIEWS

The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 2, 2005 by sa21spur
Not the best for snacking, but might be good to give grilled chicken a punch. MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 24, 2006 by Navy PO
I can't put my finger on what was wrong with this but with the chips we didn't care for it. MORE


 
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Nutritional Information
Fire Roasted Tomato and Chipotle Salsa

Servings Per Recipe: 24

Amount Per Serving

Calories: 16

  • Total Fat: 1.2g
  • Cholesterol: 0mg
  • Sodium: 80mg
  • Total Carbs: 1.2g
  •     Dietary Fiber: 0.3g
  • Protein: 0.2g

VIEW DETAILED NUTRITION

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