Roasted Tomato Salsa

Roast your own tomatoes and combine with salt and chilies for a salsa that is a vast improvement on the jarred stuff.


Makes about 1 cup; 8 servings

Recipe from


Nutritional 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


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


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.