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.

Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
2 hrs
total:
2 hrs 25 mins
Servings:
16
Yield:
2 cups salsa
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Spread tomatoes, onion, garlic, and jalapeno peppers onto prepared baking sheet.

  • 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.

  • Remove garlic from skins; discard skins.

  • 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.

Nutrition Facts

16 calories; protein 0.4g; carbohydrates 2.5g; fat 0.7g; sodium 12.5mg. Full Nutrition
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Reviews (48)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/30/2018
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. Read More
(5)

Most helpful critical review

Rating: 1 stars
08/03/2018
MUCH TOO HOT! This recipe was ruined because of too much jalepeno had to dilute it with a huge amount of diced tomato Read More
62 Ratings
  • 5 star values: 47
  • 4 star values: 12
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
07/30/2018
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. Read More
(5)
Rating: 5 stars
08/06/2017
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. Read More
(4)
Rating: 4 stars
10/06/2015
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. Read More
(2)
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Rating: 4 stars
06/24/2018
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. Read More
(1)
Rating: 5 stars
09/15/2015
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. Read More
(1)
Rating: 5 stars
11/13/2018
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! Read More
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Rating: 5 stars
10/10/2016
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. Read More
Rating: 4 stars
09/08/2016
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!! Read More
Rating: 5 stars
08/12/2017
So gooooooood!!! Read More
Rating: 1 stars
08/03/2018
MUCH TOO HOT! This recipe was ruined because of too much jalepeno had to dilute it with a huge amount of diced tomato Read More
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