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TEST KITCHEN APPROVED

Fire-Roasted Tomato Salsa

Name: Fire-Roasted Tomato Salsa
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 cups
Cuisine: North America, Mexican
Ingredients: 2 pounds tomatoes (about 6 medium); 1 jalapeno pepper; 1/2 cup fresh cilantro leaves; 2 green onions, cut into 2-inch pieces; 4 garlic cloves, peeled; 1 chipotle pepper in adobo sauce; 1 can (4 ounces) chopped green chiles; 2 tablespoons lime juice; 1 tablespoon olive oil; 1/4 teaspoon salt; Tortilla chips

TEST KITCHEN APPROVED

6 Reviews

Total Time:Prep: 30 min. + chilling

By Taste Of Home Editorial Team

Recipe by Pamela Paula, Spring Hill, Florida

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Dec. 17, 2022

“I’ve been making this salsa for a few years now. Chipotle pepper gives it a smoky kick. The recipe makes a big batch, but it doesn’t last a day in our house.” —Pamela Paula, Weeki Wachee, Florida

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

TEST KITCHEN APPROVED

Fire-Roasted Tomato Salsa

6 Reviews Add your review

Yield:4 cups

Prep:20 min

Cook:10 min

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Ingredients

2 pounds tomatoes (about 6 medium)
1 jalapeno pepper
1/2 cup fresh cilantro leaves
2 green onions, cut into 2-inch pieces
4 garlic cloves, peeled
1 chipotle pepper in adobo sauce
1 can (4 ounces) chopped green chiles
2 tablespoons lime juice
1 tablespoon olive oil
1/4 teaspoon salt
Tortilla chips

Text Ingredients

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Directions

1
Grill tomatoes and jalapeno, covered, over medium-hot heat for 8-12 minutes or until skins are blistered and blackened, turning occasionally. Immediately place in a large bowl; cover and let stand for 20 minutes.

2
Peel off and discard charred skins. Discard stem and seeds from jalapeno; cut tomatoes into fourths. Set jalapeno and tomatoes aside.
3
Place the cilantro, onions and garlic in a food processor; cover and process until blended. Add the chipotle pepper, tomatoes and jalapeno; cover and pulse until blended.
4
Transfer to a large bowl; stir in the chiles, lime juice, oil and salt. Cover and refrigerate for at least 1 hour. Serve with chips.