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  • Ingredients & Instructions



  • Mission Thin & Crispy Tortilla Chips
  • 1 ½

    lb Roma tomatoes, halved
  • 1

    large onion, peeled and cut into wedges
  • 8

    garlic cloves, unpeeled
  • 2

    jalapenos, stemmed
  • 1

    tbsp vegetable oil (if using grill)
  • 2

    tbsp fresh lime juice
  • 1 ½

    tsp cumin
  • 1

    tsp coriander
  • ½

    tsp dried oregano
  • ½

    tsp salt
  • ½

    cup cilantro, finely chopped


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  • Step 1

    First, choose an oven broiler or an outdoor barbecue grill for cooking.

  • Step 2

    For broiler: arrange tomatoes, onion, garlic, and jalapeños on a baking sheet lined with foil. Broil close to the heat, turning vegetables occasionally until charred, 12-15 minutes. You may need to remove garlic from oven before other vegetables are finished cooking.

  • Step 3

    For grill: lightly brush tomatoes, onion, and jalapeños with oil. Place jalapeños and garlic in a grill basket, and place tomatoes and onion wedges directly on grill grate. Grill, turning frequently until vegetables are charred, about 10 minutes.

  • Step 4

    Once cooked, transfer tomatoes, onion, peeled garlic and jalapeños to a blender or food processor. For a milder salsa, remove seeds from jalapeños.

  • Step 5

    Add lime juice, cumin, coriander, oregano, and salt to your blender or food processor and pulse until vegetables are finely ground.

  • Step 6

    Transfer to a bowl and stir in cilantro, adding salt or lime juice if needed. Serve with Mission Thin & Crispy Tortilla Chips and enjoy!

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