Fire Roasted Tomato and Chipotle Salsa

2 Reviews Add a Pic
  • Prep

    25 m
  • Ready In

    1 h 25 m
Recipe by  McCormick® Gourmet Collection®

“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.”

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Adjust Servings

Original recipe yields 24 (2 tablespoon) servings



  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 (2)

Rate This Recipe


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

Whats his face

Whats his face

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

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Amount Per Serving (24 total)

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

Based on a 2,000 calorie diet



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