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Fire-Roasted Cherry Tomato Salsa

Rated as 4.64 out of 5 Stars
70k

"This gorgeous salsa would shine on any big-game snack table. The fire-roasting brings out a tremendous amount of flavor and provides just the right touch of smoky goodness. I'm sure your friends are more than happy with the jarred stuff, but once in a while it's nice to see if they're paying attention."
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Ingredients

2 h 25 m servings 16
Original recipe yields 16 servings (2 cups salsa)

Directions

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  1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and brush with olive oil. Watch Now
  2. Spread tomatoes, onion, garlic, and jalapeno peppers onto prepared baking sheet. Watch Now
  3. Cook under the preheated broiler for 5 minutes. Turn the baking sheet and continue broiling until vegetables are charred, about 5 minutes more. Cool slightly. Watch Now
  4. Remove garlic from skins; discard skins. Watch Now
  5. Blend tomatoes, onion, peeled garlic, jalapenos, any accumulated juices from the baking sheet, cilantro leaves, lime juice, cumin, cayenne pepper, and oregano in a blender until salsa is smooth. Transfer to a bowl, cover with plastic wrap, and refrigerate until flavors blend, at least 2 hours. Season with salt and black pepper. Watch Now

Footnotes

  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 16 calories; 0.7 2.5 0.4 0 12 Full nutrition

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Reviews

Read all reviews 39
  1. 50 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This recipe was very easy. As a rule I make my salsa with Roma tomatoes. This year my 4 pack of Romas had 2 Cherry tomato plants and 2 Romas instead of 4 Romas! I never thought cherry tomatoes w...

Most helpful critical review

MUCH TOO HOT! This recipe was ruined because of too much jalepeno, had to dilute it with a huge amount of diced tomato

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This recipe was very easy. As a rule I make my salsa with Roma tomatoes. This year my 4 pack of Romas had 2 Cherry tomato plants and 2 Romas instead of 4 Romas! I never thought cherry tomatoes w...

Curse you, Chef John! :) This was so incredible I'll never be able to get away with store-bought salsa again. The only change I made was to use a few fresh oregano leaves instead of the drie...

It's a great way to use all those cherry tomatoes! I wish I had read all the reviews first, as 3 jalapeños makes it too hot for my taste, but otherwise, it's great.

I followed the recipe but used 2 lbs of plum tomatoes, and added two poblano peppers. Roasting took 10 minutes. Would recommend not adding the garlic cloves until other veggies are turned at 5...

This Salsa recipe is Amazing.!! Best I've ever had. I did tweek it a bit.....I added 1 Large Jalepeno and a 1-tomatillo to the roasted portion and 1 Medium sized garden fresh Tomato (unroasted) ...

Tastey! I did not change a thing. This one is a keeper. Chef John is the best.

Great salsa and easy to make. I’ve made this a couple times already and will make it again today. 1 word of caution, if you make this as directed, I would suggest you do it when nobody is ho...

I added capers (few) Delicious!

Excellent and easy to make salsa. After making it a few times as is, I added some extra heat by putting in a fresh whole cayenne pepper instead of the dried cayenne, it was great!