Fairly Fast Salsa

Fairly Fast Salsa

3
Elaine 0

"This is a sure winner tomato salsa recipe."

Ingredients 30 m {{adjustedServings}} servings 10 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 10 kcal
  • < 1%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 2.2g
  • < 1%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 586 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

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  1. Preheat oven's broiler and set the oven rack about 6 inches from the heat source. Line a large baking sheet with aluminum foil.
  2. Arrange the tomatoes, onion, and jalapeno pepper on the prepared baking sheet.
  3. Roast the vegetables under the broiler until the skins are blackened, about 10 minutes.
  4. Combine the roasted vegetables, garlic, cilantro, lime juice, salt, and chipotle peppers in a blender; blend to desired consistency. Store unused portions in refrigerator up to 1 week.
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Reviews 3

  1. 3 Ratings

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Fleur de Lirious
7/8/2009

This is an easy, adaptable recipe that turns out a tasty salsa. Thanks, Elaine. This one's a keeper!

New Cook
4/2/2012

This was fairly fast and pretty good, but too salty! I used iodized sea salt, so not sure if that made a difference.

Paula Glidden
3/3/2015

I don't use fresh tomatoes in the winter because they are poor in flavor, so I used 2 cans of organic canned tomatoes. I also took the advice of New Cook and used 1 tsp. of salt. I like spice so I used 2 jalapenos, may add more next time. I used a processor on pulse. I didn't roast because I like fresh onions and peppers. Makes it seem closer to fresh when using canned tomatoes. On the whole, MUCH better than 'store-bought'!