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Roasted Tomato Salsa

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.

Sunset JULY 1998

  • Yield: Makes about 1 cup; 8 servings


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


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.

Nutritional Information

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

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Roasted Tomato Salsa recipe