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Dip and spread

Fire-Roasted Red Salsa

Inspired by Mexican salsa roja, this sauce gets its deep, smoky flavor from the broiler. Serve it with scrambled eggs, quesadillas, nachos, or tacos for your next Cinco de Mayo celebration.

Serves 8
Ready in 25 mins
Prep time 15 mins
Cooking time 10 mins
23 calories per serving


> 1 1/2 lbs fresh plum tomatoes, halved
> 1 medium white onion, peeled and cut into eighths
> 2 cloves garlic, unpeeled
> 1 jalapeno chili, halved lengthwise
> 1/4 cup finely chopped fresh cilantro


Preheat broiler on high. Line a sheet pan with foil. To prepared pan, add the tomatoes, onion, garlic, and jalapeño. Broil about 2–4 inches from heat source 8–10 min., until mostly charred, rotating the pan if needed. Remove from oven and let cool. Peel garlic and remove stem from jalapeño.
To a food processor, add tomatoes, onion, garlic, jalapeño, and any juices from pan. Pulse until mostly smooth. Transfer to a bowl or airtight container and season with salt to taste. Stir in the cilantro. Serve immediately or refrigerate for up to 1 week.

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