Fairly Fast Salsa

Fairly Fast Salsa

Elaine 0

"This is a sure winner tomato salsa recipe."
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30 m servings 10 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 10 kcal
  • < 1%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 2.2g
  • < 1%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 586 mg
  • 23%

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.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven's broiler and set the oven rack about 6 inches from the heat source. Line a large baking sheet with aluminum foil.
  2. Arrange the tomatoes, onion, and jalapeno pepper on the prepared baking sheet.
  3. Roast the vegetables under the broiler until the skins are blackened, about 10 minutes.
  4. Combine the roasted vegetables, garlic, cilantro, lime juice, salt, and chipotle peppers in a blender; blend to desired consistency. Store unused portions in refrigerator up to 1 week.



This is an easy, adaptable recipe that turns out a tasty salsa. Thanks, Elaine. This one's a keeper!

This was fairly fast and pretty good, but too salty! I used iodized sea salt, so not sure if that made a difference.

I don't use fresh tomatoes in the winter because they are poor in flavor, so I used 2 cans of organic canned tomatoes. I also took the advice of New Cook and used 1 tsp. of salt. I like spice so...