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Fire-Roasted Tomato Salsa

(recipe, Keri Fisher)


Wait until your local tomatoes are at their peak, then make this punchy salsa.


  1. 4 medium tomatoes (about 1½ pounds), cored and quartered
  2. 1 medium green bell pepper, seeded and cut into large pieces
  3. 2 jalapeño peppers, halved and seeded
  4. 1 medium red onion, roughly chopped
  5. 4 medium cloves garlic
  6. 2 Tbsp. vegetable oil
  7. ¼ cup fresh cilantro
  8. 2 Tbsp. olive oil
  9. Salt and pepper to taste


  1. Set the oven to 500 degrees and position a rack in the center. In a large bowl, combine the tomatoes, both kinds of pepper, onion, garlic, and vegetable oil. Arrange in a single layer on a baking sheet and cook 15 minutes or until soft. Set oven to broil and cook 3 to 5 minutes, or until edges begin to blacken. Set aside to cool slightly.
  2. When cool, transfer roasted vegetables to a food processor; add cilantro, olive oil, salt, and pepper, and pulse 4 to 6 times, or until coarsely chopped. Serve at room temperature or chilled.


Need more ideas for summer's bounty? Read Keri Fisher's article on the seasonal harvest.