Blackened Tomato Salsa | Midwest Living

Blackened Tomato Salsa

Blackened Tomato Salsa

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  • Makes: 13 servings
  • Yield: 3 cups
  • Hands On 10 mins
  • Total Time 25 mins

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Chipotle peppers and broiled tomatoes make for a bold, smoky challenge to standard salsa.


  • 1 1/4 pounds roma tomatoes (about 7)
  • 2 tablespoons olive oil
  • 4 cloves garlic, peeled and halved
  • 6 tablespoons chopped green onion
  • 2 canned chipotle peppers in adobo sauce, plus 1 to 3 teaspoons adobo sauce
  • 2 tablespoons red wine vinegar
  • Salt


  1. On a rimmed baking sheet, broil the tomatoes 3- to 4-inches from the heat for 8 to 10 minutes, turning once, until skins are lightly charred. 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. Transfer tomatoes, garlic and any juices to a food processor or blender. Add onion, chipotles, adobo sauce and vinegar. Puree until nearly smooth. Season to taste with salt.


  • To Store: Transfer leftover salsa to an airtight container; cover. Store in the refrigerator for up to 1 week or in the freezer up to 3 months.

Nutrition Facts

(Blackened Tomato Salsa)

Servings Per Recipe 13, chol. (mg) 0, Fat, total (g) 2, vit. C (mg) 9, sat. fat (g) 0, Riboflavin (mg) 0, Thiamin (mg) 0, sugar (g) 2, Potassium (mg) 157, fiber (g) 1, sodium (mg) 80, cal. (kcal) 45, vit. A (IU) 398, iron (mg) 0, pro. (g) 1, calcium (mg) 15, Monounsaturated fat (g) 2, Pyridoxine (Vit. B6) (mg) 0, carb. (g) 5, Niacin (mg) 0, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, Polyunsaturated fat (g) 0, Folate (µg) 12

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