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Fairly Fast Salsa

Rated as 3.75 out of 5 Stars

"This is a sure winner tomato salsa recipe."
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30 m servings 10
Original recipe yields 16 servings (1 quart)


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  1. Preheat oven's broiler and set the oven rack about 6 inches from the heat source. Line a large baking sheet with aluminum foil.
  2. Arrange the tomatoes, onion, and jalapeno pepper on the prepared baking sheet.
  3. Roast the vegetables under the broiler until the skins are blackened, about 10 minutes.
  4. Combine the roasted vegetables, garlic, cilantro, lime juice, salt, and chipotle peppers in a blender; blend to desired consistency. Store unused portions in refrigerator up to 1 week.

Nutrition Facts

Per Serving: 10 calories; 0.1 2.2 0.4 0 586 Full nutrition

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This is an easy, adaptable recipe that turns out a tasty salsa. Thanks, Elaine. This one's a keeper!

This was fairly fast and pretty good, but too salty! I used iodized sea salt, so not sure if that made a difference.

Made it without roasting anything & it still turned out very good!

I don't use fresh tomatoes in the winter because they are poor in flavor, so I used 2 cans of organic canned tomatoes. I also took the advice of New Cook and used 1 tsp. of salt. I like spice so...