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

[@foodwishes]

Check out the recipe: www.allrecipes.com/Recipe/239787/Fire-Roasted-Cherry-Tomato-Salsa/

[@skylhigh6842]

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.

[@cliffg7459]

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!

[@BreakingNVain]

Chef Jon is the truth

[@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!

[@pochuyma9530]

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.

[@guspappas5374]

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!

[@brayingmonKEY]

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

[@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.

[@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.

[@scottrowe533]

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.

[@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

[@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!

[@joanies6778]

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!

[@TRUFIVE50]

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, 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.

[@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!!

[@thomasdixonjr9940]

will this work just as well with halved roma tomatoes instead of cherry tomatoes?

[@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!

[@alethadullea4761]

Aside from the fact that I really like your recipes, I especially enjoy listening to you while you make them. I have listened to a lot of different people making recipes, I have pretty much eliminated everyone else. Thanks for all your good food.

[@mull529]

I just finished making this. It is in the frig. waiting for dinner. I did take a small taste and Wow!

[@LightenupandshootMikey]

I love your no non-sense approach to videos and recipes. I've made several things from you videos ...all excellent. The fire roasted salsa was amazing...I can't believe the smokey flavor from sticking all the goodies under the broiler. I also added some ground up smoked "chile mora" from Mexico. Mmmmmmmm...thanks dude!

[@adhishreepatil]

you totally ate the wall salsa.

[@B.H.1987]

Haha .. Thought the same thing!

[@MMAoracle]

Adhishree P. Allegedly not...

[@willgonzalez1459]

Adhishree P. N

[@aaronhahn]

aka "wallsa"

[@ZennyReacts]

I just made some and I would....

[@lastingfdreedom]

I made this so many times…it practically irresistible. Thank you

[@dougiefresh9618]

Made this today, the wife said that the roasted veggies looked delicious. I can't wait for the chill to set in so we can taste it.

[@ChiefPO10490]

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!

[@joedirte1029]

I made this a few months back, it's now a family favorite.

[@paulinacocina]

Fantástica!

[@onetym282]

I roasted my veggies on my wood pellet grill - fabulous recipe and SO simple! Thanks again chef John!

[@sherisdoodles-5854]

Hey Chef!! I just made this for dinner tonight. I added tomatillos to my recipe! My husband wants to figure out how to bottle it!! It was awesome!

[@Geonious]

Awesome recipe. I just finished making it 10 minutes ago and I don't know if it will make it in the frig to cool down! I used pickled jalepenos and roasted half a red and green pepper. I also used mince garlic in water and skipped the cilantro. Thx Chef John. Now I can use all my overstock of cherry tomatoes and peppers left in the garden!!

[@nvaliente2330]

I love how most chefs are like "add a little bit of olive oil, just like 8 tablespoons"

[@duanebalch8337]

insane!! only 8 tablespoons?

[@BillM1960]

It's beautiful. An interesting thing about cherry tomatoes is that you can get pretty decent ones almost anywhere. If you have your own plant, they (in my experience) are very prolific and forgiving. The best tomatoes, of course, are in the south east US, but they are short season and only can be had in your garden, roadside stands and farmer's markets in season. No supermarket tomato comes close nor much outside that area. They are so good, I practically gave up on other ones. Yet the idea here if using cherry tomatoes (usually reserved for salads or garnish) is something anyone can do.

[@Area51Gregos]

I used to work in SoCal for a concert lighting company (mid 90s). For lunch we used to go to a Mexican place like everyday. The salsa was amazing. I’m no chef but I’m like I can make this. So I’m looking at it and I see char. There’s tomato, onion, Jalapeños, etc. So I did it myself and this is exactly the recipe I came up with. Except I do it on the grill. I think my wife married me because of it! We moved to western NY to be closer to family, they don’t like it so much. They’re used to the shit in the jar…

[@megamike2016]

Hey I'm from WNY too! Chef John I believe is from around here as well!

[@CenterCoastVideo]

Get a Rope Neighbor ... Glad you can make the gud stuff .. Their loss :)

[@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.

[@bookittyrun]

thank you for inspiring me to utilize the tomato abundance, in this manner. added chili peppers, green and orange peppers. no cumin on the shelf, but added mint as alternative (an ingredient suggestion in other food wishes salsa recipes) first batch yielded 4 cups of bliss... bravo!

[@d-v-cez9152]

Yep, gotta add a pinch or two of powdered or crushed CUMIN. That's what makes the salsa extra-flavorful. Oregano is okay but just a pinch. I leave it out. Everything else is perfectly executed, Chef John. Perfecto 👌

[@janamozi3847]

Omg, this is just perfect! I love roasted food and as I don't like fresh tomatoes, I don't like salsa either, so this is a great alternative, thanks for this recipe! I will try it out tomorrow!

[@TheAurtherDent]

Ok i'm pretty hyped for foodwishes carnitas now. I'm goin to go oil my taco press.

[@isashion]

TheAurtherDent what in the hell is a taco press?

[@csyalif]

GREAT WORK ALL YOUR VIDEOS, THEY'RE MUCH MUCH BETTER THAN ALL THE COOKING VIDEOS OUT THERE.

[@ravindraprasad2]

this recipe is the best.... i just made this today and it came out delicious. thank you so much chef john.

[@chrisfrost5646]

Fantastic recipe! Easy to make. Highly recommend!

[@andrewforrest7767]

That looks delicious. I seriously cannot wait for the next video with carnitas. I've spent way too much money at Chipotle, it's time to bring it back home!

[@Saltycrabs]

Great Googa Mooga I can't wait for Food Wishes carnitas!

[@TtonyArra]

I thought it was great googly moogly...

[@BoslagerBBQ]

That looks awesome! I’ve been making it for years with plum tomatoes, but I’m going to try this recipe but cook on a grill. I agree salsa needs to sit in the fridge for a few hours.

[@jasminblackwood3933]

I really enjoy a refreshing salsa. I bet those tomatoes and onions give a very distinct flavour! I may have to try that one. I had made my homemade pico de gallo salsa the other night. It always goes down a treat. Feel free to pass by my cooking channel some time.

[@zachfarrrr]

Oh my goodness gracious I just made it and I’m kind of blown away

[@ohaitherehello1]

You definitely missed an opportunity to call your wall salsa "walsa."

[@Colin-kh6kp]

UNSUBSCRIBED

[@hsard]

Sooooooo "funny".... Jeeeez 🙄🙄

[@Zetta_SS]

Chef John! I used your pulled pork recipe to make carnitas about a month ago! They tasted much better as pulled pork haha. Well, I'm mexican and I cant wait to see how you made carnitas! Love all your videos, you helped me discover a true passion!

[@Metayounis]

I never knew that that charred food might develop cancer,I am Iranian and most of our food is charred and I've been eating it all my life and I don't think i have cancer. So don't worry about charred vegetables/foods, worry about the shampoo you're using.

[@Mgooy]

Seth B it's made from charred vegetables

[@thelasttaarakian]

People are more likely to develop cancer from drinking tap water and breathing city air pollution. Not to mention all the nuclear fallout from weapon testing. Or the pesticides we use on our industrial crops. I would never worry about blackened bits on food. Theres actually REAL things to worry about.

[@profilepicture828]

The Last Taarakian tap water isn’t bad for you

[@thelasttaarakian]

Pine Apple k. Go to central america, south america, africa, southeast asia, maybe china, india, probably a lot of places in eastern europe and drink that tap water. Hell just go to Flint, Michigan and drink that tap water buddy. But more seriously - american tap water is really not good to drink long term. Even some well water too. There have been plenty of precedence already set for that to be the case.

[@profilepicture828]

The Last Taarakian well, yes, but it is primarily concentrated in less developed areas of the world, and tap water in the developed world is checked much more than bottled water because of its low reputation

[@raquelmassanet2803]

My son would love this. He likes mixing pies together. Sometimes it works, sometimes it doesn't. LOL. I heard from a fellow youtuber that Sara is making progress. My mom took three months to get better. But I know it is a serious illness and I'm praying she gets better soon.

[@jomarch4109]

Que rico! This looks absolutely delicious. Making this for my birthday today.

[@WhackyWhacker]

Finally got around to making this today. I used green pepper instead of jalapeno (I don't care for much heat, so used the cayenne to adjust to my heat level of choice) and I cut out the cilantro (also not a huge fan of cilantro). But other than that, made as in the video, and it came out great! Hardest part was waiting the couple hours for it to cool in the fridge. :)

[@RandallJT84]

That looks amazing. Making fresh salsa is far superior to the jarred grocery store stuff. You could also try this with tomatillo or chipotle, hell even roasted poblanos.. Let it get outta hand!

[@viajerozz]

Thoroughly enjoy your videos! I was happy to see you have the same blender as me. I love that blender..so easy to clean and powerful!

[@plijuh123]

Or the better way: Serrano peppers and tomato on the grill. Char and remove. Pestle and mortar, add tomatoes, peppers, cilantro, garlic. Grind until chunky. Do this while the other stuff is cooking. Enjoy warm.

[@playing_jazz]

Chef John you are really fun to watch you definitely do a great job presenting the recipes in a fast and fun manner. Lots of little insights and shit love it man thank you.

[@Homeycircle]

*sounds delicious!* great recipe

[@johnakaoldguy3158]

Chef, I just keep power watching your videos! Love them. Please keep them coming 😁😁

[@CutoDracon]

This stuff is great in a fajita!

[@kabita606]

Good morning sir I’m watching from Nepal 🇳🇵 I like all your recipes❤

[@naliniganguly649]

Just made this for dinner , trust me this is the only salsa for me now. Thank you for the recipe and for spoiling us😂😂

[@breakoutbaby]

...allegedly lol I rarely cook (not bc i want to) but I love watching your videos anyway

[@hootypatootie]

That salza looks vantastic!

[@josephvaldivia7647]

just made this recipe. ridiculously delicious

[@keepingithot]

Chef John, we at KeepitHot love your show. You have some of the best recipes out there. It is our plan to redo a couple of your recipes on our show and see what we can come up with. With us of course we will have to spice it up, hence KeepitHot. Anyway thanks for all you post -- we're diggin it! Thanks Anthony

[@RandhirSingh-tu2wo]

I tried it. It was amazing. Thanks.

[@evecleroux8368]

Can this recipee be canned in mason jars?. My mom and I have been making salsa every year that we preserve and give as gifts. This looks delicious !

[@jirapornphillips3802]

Have you tried canned it yet. I would like to know if we can can it too.Thanks,

[@widndn]

Great and interesting video, Thanks. Viva la salsa.

[@RushRight7]

Thank you for this recipe! I just made it and it came out perfect! Keep up the good work

[@oysterace]

you are the greatest just like momahad ali!

[@RCallahan592]

I love this guy.

[@cato451]

Excellent base recipe. I add tomatillos and serrano peppers to the roasted vegetable party.

[@Pristineclouds]

This is an awesome recipe. Chef John rocks!

[@EH-rw9cu]

Great! how long does it stay unpreserved?

[@monicakulkarni3319]

I really loved your commentary! You seem like a jolly person.

[@phickle]

Awesome Chef. I've made this with and without the jalapenos and it's delicious either way. Dying to watch the carnitas recipe.

[@marshamaung]

I just love your sense of humor. Salsa on the wall?! Hahahahaha

[@Nino-bu9mj]

I love your humor chef john! Lol

[@Trytocookthis]

I am not sure if the salsa I eat at Pericos is like this one or like the one with tomatillos in it. They over do it with the cilantro, so I am looking for something to make - that will be near perfect and is delicious - using maximum amount of fresh vegetables. Chef John, that looks really good... It looks like rich chili sauce.... I want to eat it with a spoon. LOL

[@jb8349]

With this recipe , you can definitely be the boss of your own salsa

[@theresawilkins9422]

Can't wait to make this.,looks good.

[@InMyBackPocket28]

Why cherry tomatoes? Do they taste different? P.s. loving the consistency in videos

[@colsoncustoms8994]

Yes and no. They are sweeter, and less acidic. But I think his reason for using them was motivated by the fact that he had a bunch on hand. Just speculation though.

[@TheJerry834]

Must be for the char/flesh ratio

[@MaxBorges888]

With big tomatoes he would have to chop, then there would be a lot of water and the vegetables would cook in water not fire.

[@Elazul2k]

Probably because he had a bunch of them. I've done similar salsa with normal tomatoes from the vine. It works just as good. Just need to adjust for more lime, cilantro, onion, peppers, ect.

[@carisacarlton]

I used chipotle powder instead of cayenne. The roasted tomatoes give it a sweet flavor. Delicious!

[@jamessaldanajr.5902]

I’m excited to make it. You rock dude. You’re hilarious.

[@supaman1498]

So awesome this looks great cant wait to try

[@teresacuriel9485]

Delicioso!!!:-) tnx Jeff John, bring on more Mexican food. Yea!!!!

[@athena8030]

It's a little bit similar to the tunisian '' salade mechouia '', sooo delicious with the coriander powder and olive oil ♥️

[@jirapornphillips3802]

Hello Chef John, I would like to know if this salsa can be canned? I have been making cooking a lot from your recipe. Thank you.

[@SCSilk]

Aha! That’s how this is made! Thanks!

[@indovonne]

I used this salsa to cook with pasta. It was superb!

[@spicegurl600]

Looks great! Definitely gonna try it.

[@sheilaarp6453]

That looked easy to do thanks

[@ennykraft]

My favorite tomato sauce is made a bit like this: Cut some ripe tomatoes in half and put them on baking sheet (flat sides down) which has been lightly brushed with olive oil and dusted with a bit of sugar. Bake in a hot oven for 15 minutes till the skins become slightly black. Then pull off the skins, mash the tomatoes with a fork, mix with some garlic, salt, pepper and fresh herbs (and Chef John can also add his beloved cayenne) and bake for another 15 minutes. Sprinkle with some more high quality olive oil, parmesan and some fresh basil and serve with pasta. The sugar will caramelize and it tastes amazing.

[@ChezJohn]

That looks amazing.

[@Quakemzz]

Definitely trying this one, Chef.

[@NaClPeter]

I am right now (literally) in the middle of making this recipe. After charing, I had no left over juices. Broiled 13 min, but I guess I must have cooked off my juices. Gonna have to cheat and add a can of diced tomatoes for liquidity. Either way it's gonna be good. Thanks Chef J

[@MrEricturney]

Pardon me for not knowing but have you ever done an espresso video? I saw the machine next to the blender and I’m in the market for a new one

[@christian6353]

Hey Chef Jon, what are your thoughts of adding a splash of vinegar?

[@AlessandriaRivera]

It's saal -saa not sal-zuh lmao! I know... I'm Cuban! Lol love your videos!!!!!!!!! Obsessed with your channel!!!