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Fire Roasted Tomato and Chipotle Salsa

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McCormick(R) Gourmet Collection(R)

Roasting the tomatoes makes all the difference! Serve this full-flavored, spicy salsa with tortilla chips or Seared Ancho Pepper Chicken. This recipe was developed by the McCormick Corporate Chefs for a luncheon given during the 45th National Chicken Cooking Contest held in Baltimore, May 30, 2003.

Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 15 kcal
  • < 1%
  • Fat:
  • 1.2 g
  • 2%
  • Carbs:
  • 1.1g
  • < 1%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 81 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Rub tomatoes with 1 tablespoon olive oil. Grill over high heat, turning frequently until tomato skin is charred. Finely chop tomatoes.
  2. Combine tomatoes with remaining ingredients, cover and refrigerate 1 hour.
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Reviews

sa21spur
3
10/2/2005

Not the best for snacking, but might be good to give grilled chicken a punch.

Whats his face
0
11/24/2006

I can't put my finger on what was wrong with this but with the chips we didn't care for it.