Roasted Tomato Salsa
Make up to 2 days ahead, cover, and chill.
Yield: Makes about 1 cup; 8 servings
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Amount per serving
- Calories: 22
- Calories from fat: 12%
- Protein: 0.8g
- Fat: 0.3g
- Saturated fat: 0.0g
- Carbohydrate: 4.9g
- Fiber: 1.3g
- Sodium: 5.9mg
- Cholesterol: 0.0mg
- 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.
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