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My review
Fire-Roasted Cherry Tomato Salsa
64k
Chef John
"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 16Original recipe yields 16 servings (2 cups salsa)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 3545 Ratings
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Most helpful positive review
7/29/2018
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 w...
Most helpful critical review
8/3/2018
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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7/29/2018
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 w...
8/6/2017
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 drie...
10/6/2015
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.
6/24/2018
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...
9/15/2015
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) ...
7/14/2019
Great salsa. I made with garden ingredients so no cherry tomatoes and no jalapeños so used regular tomatoes and pablano peppers.
7/10/2019
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 ...
4/23/2019
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!
11/12/2018
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. ...