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Grilled Tomato Salsa

Grilled Tomato Salsa

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BIGDADDY1IL

A fantastic tasting salsa recipe given to me by an extremely close friend. The flavor of roasted tomatoes and spices tastes great with tortilla chips.

Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 20 kcal
  • 1%
  • Fat:
  • 1 g
  • 1%
  • Carbs:
  • 2.9g
  • < 1%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 4 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. Preheat the broiler.
  2. Arrange tomatoes on a medium baking sheet. Checking frequently and turning occasionally, broil tomatoes until darkened, about 5 minutes. Remove from heat and place in a small, sealed container to cool, about 15 to 20 minutes.
  3. Remove and discard tomato skins. Chop tomatoes and place in a medium bowl. Mix in red onion, garlic, red chile peppers, cilantro, olive oil, lemon juice, salt and pepper. Cover and allow to stand about 1 hour before serving.
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Reviews

BajaValle
24
1/25/2004

I am always looking for a good salsa recipe. The tomatoes definitly have to be cooked longer than 5 minutes, and the flavor was really .."blah". Usually a cooked salsa will be mashed or blended. I am not sure if its supposed to be fresh salsa or not..Not happy..still searching for a good recipe.

LouisvilleHugger
16
9/28/2009

The taste of a broiled tomato is delicious! You're not going to be able to "chop" your tomatoes once their broiled because they basically turn to mush but don't fret, they're still yummy. If you want a chunkier salsa I suggest chopping up a couple fresh tomatoes without broiling them. As for the actual taste of this salsa, it's just "alright" for me. I am not a cilantro fan but my boyfriend & roommate are and they enjoyed it very much. Too much cilantro for me and I didn't even use the entire half cup it calls for. I also roasted up a jalapeno for more heat.

DREAMSICKLE
16
4/25/2004

This is beyond HEAVENLY! I prepare this with every Mexican dish I make. I learned from my mom! I don't use olive oil though...