Recipe by KATKRO
"This chunky, smoky salsa tastes amazing with tortilla chips. Roasted tomatoes, garlic, onion and jalapeno are blended with cilantro and cumin to create one of the tastiest and easiest Mexican-inspired recipes you'll ever try."
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roma (plum) tomatoes
jalapeno chile pepper
1 1/2 tablespoons
fresh lime juice
chopped fresh cilantro
Great salsa! The first time I made it, I thought that the charred skin was to be removed before blending. I tried it both ways and found the charred skin adds a lot of flavor. I core the tomatoes & jalapeno, cut them in two and place them skin side up before broiling; I found this faster and not as messy handling the hot foods. Great way to eat healthy tomatoes; I use this sauce as a side dish with chicken or beef too.
Just so-so. If you want a fresh salsa with crisp veggies then this is not the recipe you should use. The result after charring the veggies, is more like salsa you buy in a jar or like cooked salsa. Even if that is what you want, there was just something about the result that was just 'average'. Won't be making this again.
I've made this salsa a number of times, and adjusted it each time. I have add about 8-10 cloves of garlic to one batch; it was excellent. I also have swapped the jalapeno out and replaced it with habaneros and scotch bonnets, just to see how it tastes. If you like a bit more heat than what a jalapeno delivers, try the scotch bonnet variety instead (be sure to wash your hands well after handling and do NOT touch your eyes!). I also have used a small spanish onion or red onion, and like the results better than with a plain white onion.
One very helpful thing I've done based on the advice of another reviewer: I halve and core the tomatoes *before* putting them in to roast and remove the skin from the garlic cloves as well. It makes it MUCH easier to handle after you take them out from under the broiler.
Very good, adaptable recipe.
This recipe is very easy and flavorful. My favorite suggestion has been to add 2-3 tsp of Liquid Smoke. The Smoked Tomato Salsa has been very popular this summer. Thanks, Katherine!
We used tomatoes from our garden rather than Romas which tasted fine but was very liquidy after blackening. Wish I would have cored before broiling. We offset the sweet taste with more salt and added a chipotle chili (the canned kind in the adobo sauce). The result was outstanding. Will make this one everytime.
This was a really good recipe. Maybe I am not very proficient with a food processor but I found that hand-chopping all the ingredients (though more time consuming) pays off because it tasted much better, was less watery, and every thing was more evenly chopped.
We LOVE this stuff! I have to check the chip supply when I make this because once we start, we can't stop! I'm making a double batch today for the holiday weekend and visiting relatives. Two jalapenos is perfect for us, but they like their salsa super hot...so I'll double that amount for them!
This was my first salsa and was SO good. If you don't like it too hot you may want to omit some of the jalepeno seeds.
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Tomato Salsa I
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 8
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