Roasted Tomato Salsa II

Roasted Tomato Salsa II

7 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    15 m
  • Ready In

    45 m
Recipe by  sal

“Roasted tomatoes, garlic and onion give this salsa a wonderful smoky flavor.”

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Adjust Servings

Original recipe yields 5 cups



  1. Preheat the broiler.
  2. On a medium baking sheet, arrange tomatoes, garlic and onion. Place under the broiler. Checking frequently, heat 15 minutes, or until vegetables are charred. Remove from heat and allow to cool approximately 10 minutes.
  3. Place charred vegetables in a blender or food processor with the water and blend until smooth. Stir in ground black pepper, hot pepper sauce, salt and hot chile sauce. Refrigerate the mixture until serving.

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Reviews (7)

Rate This Recipe


Mine came out great, my oldest son said it tastes restaurant quality. I didn't use the water, we like ours thick. I also added cilantro & lime (to me salsa has to include those). It wasn't very hot so we went out back & picked 3 jalapenos. Diced them fine & threw them in. It was better the 2nd day.



I modified this recipe, but not by much. I added extra garlic and put in two onions instead of one. No chili sauce. I put in more hot sauce. Tastes just like one of my local Mexican restaurant's salsas.



Great recipe! It tastes like the salsa I buy at a local grocer. I did make a few changes though. I did not use the water, the salsa seemed to have the right consistency without it. I added the juice of 1 lime. I also added some chopped cilantro. Instead of the pepper sauce, I simply cored and seeded 2 jalapeno peppers and roasted them with the rest of the stuff and it was excellent!!!

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Amount Per Serving (40 total)

  • Calories
  • 3 cal
  • < 1%
  • Fat
  • 0 g
  • < 1%
  • Carbs
  • 0.8 g
  • < 1%
  • Protein
  • 0.1 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 59 mg
  • 2%

Based on a 2,000 calorie diet



previous recipe:

Avocado, Tomato and Mango Salsa


next recipe:

Roasted Tomato Salsa I