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.

How to Make It

Step 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.

Step 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.

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