Fire-Roasted Cherry Tomato Salsa

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 would make very good salsa. Too much skin. Not so. This salsa is delicious. I usually try a new plant every year in the garden. This year I am trying a new recipe as well.

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 dried. Absolutely superb.

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.

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) to "thin" the salsa. Note: I did not use three Jalepenos......thank God because mine is plenty hot. I used 2 Pablano peppers, 2 Serrano Peppers and 1 Jalepeno Pepper total. And yes, leave the seeds in them.

I initially made this recipe as written with the exception of reducing the jalapeños by 1 based on the reviews stating it was too hot. I doubled the recipe, so used 4 jalapeños all total. I tasted the salsa after running everything through the blender and it was a little hotter than I cared for but I wondered if my husband would like it. So I saved 1 1/2 cups of it and modified the remaining 2 1/2 cups. I added another pint of roasted tomatoes, 1/4 cup of cilantro, 1 tsp of salt and 4 small, raw cloves of garlic. I put the two variations in the fridge and tasted them a few hours later. Both were good but my husband and I preferred the one I doctored up. The heat was definitely still there so we think it may have been the added raw garlic that made us like it better. I will try this again!

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 minutes in. When put into the blender, the mix was too dry to “flow” in the blender. Added a can of tomato paste thinned with about 3/4 cup of water and two tsp of olive oil. Still quite thick. Great taste.

Added a jalapeño and a bit of chipotle adobo sauce from can. Don’t skip the cumin.

I MAKE THIS ALL THE TIME. It is a great foundation recipe. I use whatever combo of tomato, onions and hot peppers that I have on hand and it has always been awesome. My hubby loves to make it with me as the house smells awesome, and he seasons it at the end. We do it together until it's "just right". Freezes well too.

I made this salsa with regular yellow & red tomatoes & used vegetable oil in lieu of olive oil. Added a little extra salt for taste here at home. Very easy to make. It was delicious!!!!

Made it same as recipe with fresh everything from garden. Awesome salsa and easy to make.

So gooooooood!!!

Lots of complements from my guests - that's how I rate my recipes. This one got rave reviews, with no leftovers!

I'm so glad i read the reviews on spiciness. I only added 3/4 of a large jalapeno, barely any seeds, and it was enough for me. Also, i broiled in my little convection oven, about 3 inches from the broiler, and it still took about 16 minutes to get the charred look in the video. This was a nice change from my usual pico de gallo. Thanks Chef John!

This was wonderful even though I didn't add the peppers (husband can't handle chile peppers of any kind). I did add some red and green bell pepper. Thank you Chef John!

This is an easy salsa to make. It does have a powerful spiciness to it so cut down on the jalapeños if heat bothers you. Also make sure all your ingredients are all roasted evenly under the broiler.

Great flavor and so simple to prepare. I used this salsa as a complement to baked cod and haddock. Broiling added a lovely flavor to the vegetables. I did reduce the cilantro and skipped the salt to suit my taste.

I did not make any changes. It’s best to watch the video for first time preparing.

REALLY GOOD FAST EASY. We loved this. I had many plum tomatoes to use up. I BBQ and served with sausage. 1 jalapeño and no cumin. Perfect. Never waste a few ripe tomatoes. This is fast and easy and will have many uses.

BEST SALSA EVER

Chef John has yet to steer me wrong, and this recipe is evidence. Beautiful, complex flavour and a good amount of heat. My husband has requested that this salsa replace the jarred stuff from now on. I'm just wondering if I can can it!

Delicious! I wanted to use up some garden veggies, so I used about 2 cups of cherry tomatoes, a golden tomato, a regular tomato and I added a habanero. My mouth is on fire, my eyes are watering, and I keep coughing a little haha its so great I LOVE it. Thanks for this recipe idea!!

Outstanding! Only change I made was to use a small habenero pepper from my garden instead of the 3 jalapenos, and no cayenne pepper because my habenero's are HOT. Now I'm glad I have an abundance of cherry tomatoes to use up!

I didn't have all the fresh chili's I needed, so added some canned after roasting the tomatoes, onion, and jalapenos. It turned out good, my husband really likes it and I will make it again, but with more tomatoes and jalapenos.

Veery good! Better the third day!

Yum! Quick and easy. Making more today!

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 home or when people can stay out of the kitchen as the charring, burning peppers release a lot of their spiciness into the air. I actually tried this with a single habanero pepper and while it wasn’t too hot to eat, it was really miserable to walk around in the kitchen and surrounding area for a while, coughing and hacking. I’d like to make this on the grill soon.

I made this salsa because I had vegetables that were on the verge of going bad so I used vine ripened tomatoes instead of cherry. All the other ingredients remained the same!!! It turned out amazingly delicious!!! I fried my own tortilla chips too. It is definitely my new go to chips and salsa recipe!!!! Loved it!!!

I tripled the recipe and added about 1 cup of spicy tomato juice blend to the tripled recipe so there would be enough to can as we had probably a gallon or more of these grape tomatoes to use up and more to pick. My husband loves it

I followed the recipe pretty closely. I might have had more than 8 cloves of garlic but they were small and I love garlic. The cherry tomatoes do not come in pints anymore so I bought 2 - 12 oz pkg. and used both. The jalapenos were quite large. I removed seeds and membranes from two of them. The onion was also very large. It made 36 oz of salsa. It is in the refrigerator melding right now but the few samples I did have after blending made me think "I have never had salsa this flavorful ever!" I am planting two red pear tomato plants today and hoping they are bountiful as I plan on making a lot of this to can.

Great salsa. I made with garden ingredients so no cherry tomatoes and no jalapeños so used regular tomatoes and pablano peppers.

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

WOW. This was the best salsa I've ever had! Really complex flavors, and a deep mix of deliciousness! I can't go back to store bought salsa! Easy to make and easy to clean!

Very delicious! I didn't have enough cherry tomatoes so I sliced regular tomatoes and roasted extra long to get that char. Best salsa I think I've ever had!

Relatively straightforward recipe. Used gold cherry tomatoes from our garden and fresh oregano was only change. Canned two 1/2 pint jars and ate the rest.

This is the best salsa I’ve ever had! Love when the garden cherry tomatoes are in season, making another batch right now!

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!

I also did not include three jalapeños, but one, because of my young children. I doubled the tomatoes because I had them on hand, and I believe it made for a thinner consistency than it would have been using only one pint. (Though no thinner than store bought salsas.) Flavor was very good!

Delicious!

Notes - you can strain out the skins and seed with a fine mesh strainer. I tripled the recipe and first roasted a pan of cherry tomatoes only. The second pan had the onion, jalapeno and garlic. Followed quantities and seasonings as written.

I crave this stuff, only have made it once but I can tell u it is the best, & very easy to make!

I did not make any changes. It’s best to watch the video for first time preparing.

I added capers (few) Delicious!

This was my first attempt at salsa, prompted by all the peppers I got in my farm box one week. Because that's what I had on had, I used a mix of hot peppers (not just jalapenos.) I was really happy with the result. The tomatoes and garlic balances well with the peppers so this salsa isn't too spicy. I will be making this one again!

In the blender, I used two roasted ghost peppers for "kick". After blending, I also simmer it on the stove in a pot for almost an hour, adding a tiny bit of rosemary, sage, salt, and pepper. Then I can it in mason/ball jars. I also made a version with Scorpion Peppers!

Holy awesome! Really great unexpected flavor!

I added some red pepper and green peppers to the mix. It was easy and yummy too..

Too sweet for our taste.