New this month
Get the Allrecipes magazine

Fire-Roasted Cherry Tomato Salsa

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."
Added to shopping list. Go to shopping list.


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

On Sale

What's on sale near you.


Sort stores by

We're showing stores near
Update Location
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.


  • 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 g fat; 2.5 g carbohydrates; 0.4 g protein; 0 mg cholesterol; 12 mg sodium. Full nutrition

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 21
  1. 27 Ratings

Most helpful positive review

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.

Most helpful critical review

Too sweet for our taste.

Most helpful
Most positive
Least positive

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) ...

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!

So gooooooood!!!

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!

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...

Too sweet for our taste.

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!!!!

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...