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Roasted Tomato Salsa I


"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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20 m servings 16 cals
Original recipe yields 24 servings (3 cups)


  • Calories:
  • 16 kcal
  • < 1%
  • Fat:
  • 0.9 g
  • 1%
  • Carbs:
  • 1.8g
  • < 1%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 26 mg
  • 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat the broiler.
  2. In a medium baking dish, place roma (plum) tomatoes, garlic, onion and jalapeno chile pepper. Drizzle with olive oil.
  3. Checking often, broil 5 to 10 minutes, or until outsides of vegetables are charred.
  4. Remove vegetables from heat. Remove and discard tomato cores, jalapeno stem and garlic skins.
  5. In a food processor, coarsely chop the charred vegetables. Transfer to a medium bowl and mix in cumin, salt, lime juice and cilantro.

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Read all reviews 156
  1. 193 Ratings

Most helpful positive review

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 toma...

Most helpful critical review

Not a fan of the texture - sort of mushy.

Most helpful
Most positive
Least positive

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 toma...

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 wit...

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 ...

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 mu...

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 ...

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.

Thank you for this tasty & easy to make salsa. It was my first attempt at homemade salsa and it couldn't have been more rewarding. My husband raved and I was thrilled....

I've made this recipe a few times, and each time it tastes different...but good all the same. Getting the roasted skins off the vegetables is a bit time consuming, but overall, the time that go...