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Fire-Roasted Cherry Tomato Salsa

Rated as 4.6 out of 5 Stars
64k

"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.
  2. Spread tomatoes, onion, garlic, and jalapeno peppers onto prepared baking sheet.
  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.
  4. Remove garlic from skins; discard skins.
  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.

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 35
  1. 45 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 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) ...

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

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 ...

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!

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. ...