Easy Blistered Tomato and Corn Salsa

Easy Blistered Tomato and Corn Salsa

Course Type: Appetizer, Game Day, Salsa, Snack, Vegetarian

Preparation Time: 35 minutes

Blistered tomatoes bring out the fruit’s natural sweetness in this sensational salsa.


  • 2 pounds NatureSweet® Glorys® tomatoes
  • 1 1/2 cups corn kernels
  • 4 jalapeños, stemmed and halved
  • 1 medium red onion, quartered
  • 6 garlic cloves, sliced in halves
  • 1-2 Tablespoons olive oil
  • 2 limes, juiced
  • 1/4 cup fresh cilantro, chopped
  • 2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon chipotle chili powder, optional


  1. Preheat the oven to 400°F. Spread the tomatoes, jalapeños, onion, and garlic on a rimmed baking sheet, drizzle with olive oil, and toss to coat. Transfer to the center rack of the oven and roast for 15-20 minutes, until the tomatoes begin to soften. Allow the ingredients to cool slightly.
  2. For a thicker style salsa, transfer the roasted jalapenos, onion, and garlic to a cutting board and chop into thick pieces, then combine with the tomatoes and remaining ingredients.
  3. For a smoother style salsa, combine the roasted ingredients, lime juice, and seasoning in a food processor (or blender), and pulse to desired consistency. Fold in the chopped cilantro.
  4. Serve warm or chilled. Store leftovers in an airtight container in the fridge.