Fire Roasted Heirloom Tomato Salsa

This is a full flavor salsa with the addition of heirloom tomatoes, poblano and anaheim peppers!  It will have you coming back for more!


One of the greatest things about summer is the local farmers market.  There are so many different varieties of tomato and pepper to choose from.

We use this salsa on everything, it is to die for and it is extremely addicting with a bag of blue corn chips!  This salsa is so easy and perfect for a homemade Mexican meal to enjoy any time of the year.



Approx. 4 to 5 cups. For a smaller amount cut recipe in half.                                              

  • 5 Large Heirloom Tomatoes
  • 3 Large Cloves Garlic
  • 1 White Onion
  • 2 – 4  Jalapeno (add 1 for mild)
  • 2 Anaheim Peppers
  • 1 Poblano Pepper
  • 1 Cup Cilantro Leaves
  • 1 Tablespoon Fresh Squeezed Lime Juice
  • 2 1/2 Teaspoons of Sea Salt

 Core tomatoes, slice in half, cut an x on the bottom and place on a baking sheet.

Slice onion in half, then cut each half into three pieces and place on baking sheet.

Add the jalapeno, anaheim and poblano pepper on the baking sheet.  Place baking sheet on the top rack and broil for about 6 – 8 minutes. (check at 6 minutes)

Turn peppers over and broil for 4 – 5 more minutes.

When cool, take the skins off the tomatoes.  Remove the skins, cut off the stem and de-seed peppers.  (Leave the seeds in the jalapenos if you like it hotter)

 Put garlic in a food processor or blender and pulse until minced. Then add all the vegetables, cilantro, lime juice, sea salt and blend to desired texture.  I did about 10 – 15 pulses.


Health benefits:

Tomatoes are great for the heart due to the extreme antioxidant support, niacin, folate and vitamin B6 that help the reduction of heart disease.  They are also high in vitamins A, C, K and potassium.  The choline in tomatoes helps assist the absorption of fat and reduces chronic inflammation.  It also helps with sleep, muscle movement, learning and memory.  Tomatoes are high in Lycopene the antioxidant that gives tomatoes their red color.  Cooking tomatoes breaks down the cell walls, which helps to release the lycopene and is better absorbed by the body with a little bit of fat like olive oil.  The Zea-xanthin in them helps filtering harmful ultra-violet rays, which protect eyes from “age-related macular disease.”  They are also a powerful blood purifier and great for skin and bone health.

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