Fire-Roasted Tomato Salsa Recipe - Fire-Roasted Cherry Tomato Salsa

[skylhigh]

Today is a rainy cool day in my home state, I had tomatoes left over and I told my wife to pick up some cherry tomatoes at the store plus some cilantro. I made the recipe while I was making carnitas. I was a bit skeptical at first, then when it all came together I was hit with this almost unbelievable smell. I couldn't resist. I had salsa from Mexico, Texas and many high-end, Mexican eateries. This is absolutely the best salsa I have ever had, I may have to tone I down for my wimpy friends, but it just right for me. FANTASTIC!!! It is a keeper and now in my recipe book. I have been cooking for 58 years and John you have lighted my compassion for cooking again. Thanks for sharing.

[cliffg]

I just made the salsa and it is on point! I added some habanero and hot green pepper and it tastes magnificent! I am a true believer of this channel now. Muchas gracias!

[CorneliusSneedley]

Roasting the veggies makes a huge difference in flavor; I was astonished the first time I tried it.

[rlsouthworth]

I've watched your channel for a few years, made quite a few of your recipes, but never felt the need to comment until now. Anyone who knows me, knows how picky I am about salsa.. I have been known to walk out of a Mexican restaurant if I can tell it's a jarred salsa they bring. So for me to say this, means something... this is absolutely, hands down, the BEST salsa I have ever had! Next time I'll roast my veggies a little longer, and I'll need to double it, because I'm fairly certain that I'll be eating this straight from the bowl!

[pochuyma]

Thanks, Chef John!
My wife loves buying cherry tomatoes because their cheap, but doesn't like eating them (she only will eat them on salads). Now I have a great salsa recipe to use them with.

[DrTHC]

That's pretty much my exact recipe I make here in Mexico. The only two things I do different is that I just roast the whole garlic bulb off to the side and use about half the cloves for the recipe (nothing wrong with having roasted garlic around!), and I learned from my Mexican friends to always toast the chips! Toasting the chips makes that salsa even better. ~THC

[Pyreleaf]

I noticed that your guacamole recipe and this one have a lot of ingredients in common, and in the same amounts - jalapeños, cilantro, onion, lime, and salt. So, I made this recipe, then I mashed up four avocados and mixed them together. Perfection.

[scottrowe]

Thanks, John, for helping to spread the gospel of roasted tomato and pepper salsa!

Believe me, folks, once you make your first batch of salsa using this oven-roasting method, you'll never do it any other way. The flavor is just out of this world! And believe John when he says to refrigerate the finished salsa for a few hours before eating it. Doing so helps to intensify the flavors of the finished product.

[brayingmonKEY]

You ruined me Chef John! I made this salsa, and now no other salsa feels good enough!!

[guspappas]

I love your recipes. Fire roasting is the best way to go on making salsa. Takes the flavour to an entirely new level. Your instruction and narration is always something we enjoy watching. This recipe is a family favorite!

[TRUFIVE]

I did this last Fall with the veg coming out of the garden: tomatoes of all kinds, green chile (in New Mexico we use a lot of green chile), garlic, onion. I canned all that we made and started using it in January. Whoa, baby! That stuff was A.Ma.Zing! Can't wait to do it again, but this time we need many times more to get us through the winter. Thanks for the recipe!

[dismalsage]

Chef John! Fam! I ate the walsa and I shook my fist at my blender when I couldn't scrape any more out of it. This recipe blew my mind, and now I totally get why you made such a large portion. I used more cilantro and adobo instead of SP, and red chilis instead of jalepenos on my second try. The first try I used a medley of small tomatoes and it just wasn't the same as all cherry. So delicious! Thank you thank you my friends love it!!

[Smokey.Tackle]

Oh man you're my savior. We have a garden of cherry tomatoes this year and we have so many tomatoes. I've been following your videos for about 2 years and loved your recipes. I was so happy to find this recipe. I made it and It came out amazing. it's a big hit with the family.

[joanies]

I made this salsa today... it is "da bomb"! If you simply cannot wait several hours to taste this goodness, vacuum seal it and it's ready in 1 hour. The best homemade salsa I have ever made!

[Iamwrongbut]

I come back to this video so often for this recipe. Truly one of the best salsas I’ve ever tried

[BBQGuys]

Nothing better than a great fire roasted fresh salsa, YUM!

[NuDrums]

I want to thank you again Chef John, for this glorious salsa recipe. I had never really ventured into mexican salsa recipes, outside of a simple pico de gallo with four main ingredients... BUT after seeing how easy this was to pull off, I don't think I will ever buy store-bought bland salsa again! This was really very easy to pull together and it tasted fantastic! My guests were really impressed at my little dinner party yesterday, and of course we served this with your carnitas recipe, and it was an absolute hit. Thanks for what is probably the 15th or 16th time we have tried your recipes (and may I add that they always are so good) Chef John!

[dismalsage]

Chef, I made this with the carnitas and everything was heavenly! Thanks so much for the recipe. Can't wait to try it tomorrow when it is cold and the flavors intensify.

[ChiefPO]

I made this today, it was amazing in flavor and simplicity! Couple of things I did that were slightly different from the recipe however. I used two pints of "ONE SWEET TOMATO" from the Sunset Farm corp, they're cherry tomatoes but were slightly larger than the ones used by Chef John. I also used two jalapenos instead of three, although I have to admit that while the recipe calls for three it looked like Chef John only used one. I also kept mine in the oven a bit longer than Chef John did because my tomatoes didn't  stay intact as his did. They swelled slightly and almost fully popped out of their skins so it took about 14 minutes to get a good char. I'd also recommend to use large garlic cloves as Chef John did because the smaller ones I used were a bit difficult to peel afterwards. Despite these slight differences this salsa came out beautifully and the flavor was really fresh! Can't wait to make this next time when I attempt to do the new Carnitas recipe. Thanks for this awesome submission Chef!

[WarMomPT]

Good news, you don't necessarily have to use a broiler for this, and pretty much any soft-ish vegetable seems to give a great result! Seriously, this thing looks and feels amazing, and I can't wait to taste!

Just did this using an overhead grill at 220 degrees C as we don't have a broiler, with the grill door open (tray with a handle), and it took 16 minutes total (turning at 5, 10 and 13 minutes). I also added a yellow bell pepper, chunked up like the onion and left in any seeds that didn't come away with the white parts of flesh.

It's currently cooling before going in the fridge overnight, but so far, it's amazing. The taste is sweet and spicy (I added a little smoked paprika as seasoning), those charred vegetables are so juicy, it's got tons of tiny tiny tiny bits of soft seeds and tomatoes and coriander (cilantro) leaves, so it's not like those store-bought salsas that are just a spicy ketchup with chunks of pepper, it's got a very consistent, uh, consistency. And it just looks so good, and feels so good to spoon around with a little spatula. Really looking forward to having this with some pitta soldiers tomorrow.