Blackened Tomato Salsa

Perfect as an appetizer or at a party, this zesty salsa can be made ahead of time and stored in the freezer for up to three months.

Blackened Tomato Salsa
Photo: Blackened Tomato Salsa RU271629
Prep Time:
10 mins
Broil Time:
13 mins
Total Time:
23 mins
3 cups


  • 1 ¼ pound roma tomatoes (about 7)

  • 2 tablespoon olive oil

  • 4 cloves garlic, peeled and halved

  • 6 tablespoon chopped green onions

  • 2 canned chipotle peppers in adobo sauce, plus 1 to 3 tsp. adobo sauce

  • 2 tablespoon red wine vinegar

  • Salt


  1. Preheat broiler. Arrange tomatoes on a rimmed baking sheet. Broil 3 to 4 inches from the heat 8 to 10 minutes or until skins are lightly charred, turning once. Add oil and garlic; toss to coat. Broil about 5 minutes more or until garlic is soft and tomato skins are blackened. Cool in pan on a wire rack.

  2. In a food processor or blender combine tomatoes, garlic, and any juices in pan. Add onions, chipotles, adobo sauce, and vinegar. Cover and process or blend until nearly smooth. Season to taste with salt.

To Store

Transfer leftover salsa to an airtight container; cover. Store in the refrigerator up to 1 week or freeze up to 3 months.

Nutrition Facts (per serving)

45 Calories
2g Fat
5g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 45
% Daily Value *
Total Fat 2g 3%
Sodium 80mg 3%
Total Carbohydrate 5g 2%
Total Sugars 2g
Protein 1g
Vitamin C 9mg 45%
Calcium 15mg 1%
Iron 0.3mg 2%
Potassium 157mg 3%
Folate, total 12.3mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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