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Receta Fire Roasted Tomato & Jalapeño Salsa

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This authentic Mexican salsa is by far my favorite. The tomatoes, preferably Romas, are roasted under the broiler until the skins are partially charred with black spots. The intense heat internally caramelizes some of the natural fruit sugar. The garlic and jalapeño are also roasted. Roasting gives the salsa character and depth of flavor, essential to this simple salsa.

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 2 cups


Cost per serving $0.25 view details
  • 1 pound (2 medium large round, or 6 to 8 roma/plum, preferred) red, ripe tomatoes
  • 1 fresh jalapeño chilie, or to taste
  • 3 garlic cloves, unpeeled
  • Salt to taste (1/2 tsp. or more)
  • 1/2 small white onion,finely chopped
  • 1/3 cup chopped fresh cilantro
  • Freshly squeezed lime juice to taste (or 1 1/2 tsp. cider vinegar)


  1. Cover broiler pan or baking sheet with foil. Place the tomatoes on it and place the pan about 4 inches from the very hot broiler. Roast until blistered and blackened on one side, about 6 minutes. With tongs, turn the tomatoes and roast the other side. Remove and cool tomatoes.
  2. Heat an ungreased griddle or heavy skillet. Lay the jalapeño and garlic on it. Roast, turning occasionally with tongs, until the chilie is blistered with some black spots, and garlic skins also are partially blackened. Remove and cool. Peel the skins off the garlic and remove the stem from the chilie and roughly chop it into a few pieces.
  3. In a food processor place the cut up chilie, garlic, and 1/4 teaspoon of salt and process to a coarse paste.
  4. Remove the skins from the tomatoes. Add tomatoes and any juice that may have collected during roasting to the food processor. Pulse a few times to create a coarse-textured puree. Transfer to a bowl.
  5. Place the chopped onion in a strainer and thoroughly rinse under running water. Shake off excess water and stir the onion into the salsa, along with the chopped cilantro. Add lime juice and additional salt to taste. You will probably need to thin the salsa with water to make it spoonable, usually about 1/4 cup. Cover and refrigerate if not serving immediately. It is best when served within 3 or 4 hours

Nutrition Facts

Amount Per Serving %DV
Serving Size 24g
Recipe makes 2 servings
Calories 13  
Calories from Fat 0 0%
Total Fat 0.05g 0%
Saturated Fat 0.01g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 2mg 0%
Potassium 53mg 2%
Total Carbs 3.06g 1%
Dietary Fiber 0.4g 1%
Sugars 0.77g 1%
Protein 0.48g 1%
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