Fire Roasted Tomato and Chipotle Salsa

"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."
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1 h 25 m servings 15 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 15 kcal
  • < 1%
  • Fat:
  • 1.2 g
  • 2%
  • Carbs:
  • 1.1g
  • < 1%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 81 mg
  • 3%

Based on a 2,000 calorie diet

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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.


  • Prep

  • Ready In

  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.


  • 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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Not the best for snacking, but might be good to give grilled chicken a punch.

I can't put my finger on what was wrong with this but with the chips we didn't care for it.