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My review
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."
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Ingredients
2 h 25 m servings 16 calsOriginal recipe yields 16 servings (2 cups salsa)
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Directions
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Prep
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Cook
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Ready In
- 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.
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 g fat; 2.5 g carbohydrates; 0.4 g protein; 0 mg cholesterol; 12 mg sodium. Full nutrition
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Reviews
Read all reviews 2229 Ratings
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Most helpful positive review
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.
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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.
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) ...
3/25/2018
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 br...
2/5/2018
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!
8/8/2017
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!
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...
7/8/2017
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!!!!