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Roasted Tomato Salsa

Yield Makes about 1 cup; 8 servings
Roast your own tomatoes and combine with salt and chilies for a salsa that is a vast improvement on the jarred stuff.


  • 3 firm-ripe tomatoes (6 oz. each)
  • 2 to 3 yellow wax chilies (1/2 to 3/4 oz. total)
  • Salt

Nutrition Information

  • calories 22
  • caloriesfromfat 12 %
  • protein 0.8 g
  • fat 0.3 g
  • satfat 0.0 g
  • carbohydrate 4.9 g
  • fiber 1.3 g
  • sodium 5.9 mg
  • cholesterol 0.0 mg

How to Make It

  1. Place tomatoes and chilies in a pan about 10 by 15 inches. Broil about 2 inches from heat, turning as needed, until vegetables are charred on all sides, 6 to 8 minutes. Let stand until cool enough to touch.

  2. Pull off and discard skin of tomatoes and chilies. Coarsely dice tomatoes. Remove seeds from chilies for less heat. Finely chop chilies. Mix tomatoes and chilies; add salt to taste.