Roasted Tomato Salsa

Roasted Tomato Salsa Recipe
Photo: Karry Hosford
Blackening the ingredients in a cast-iron skillet imbues the salsa with a smoky flavor. Leave in the jalapeño seeds for even more bite. Serve with baked tortilla chips or as a topping for Mushroom Tamales. You can make the salsa up to 2 days ahead.


2 cups (serving size: 1/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 15
Caloriesfromfat 12 %
Fat 0.2 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 0.6 g
Carbohydrate 3.5 g
Fiber 0.8 g
Cholesterol 0.0 mg
Iron 0.3 mg
Sodium 151 mg
Calcium 6 mg


2 large ripe tomatoes (about 1 1/4 pounds)
2 to 3 jalapeño peppers
1 garlic clove, unpeeled
1/3 cup finely chopped Vidalia or other sweet onion
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon salt


Heat a large cast-iron skillet over medium heat. Add tomatoes, jalapeños, and garlic; cook 15 minutes or until tomatoes are blackened. Turn frequently. Remove from pan; cool slightly.

Peel, seed, and chop tomatoes; place in a medium bowl. Remove and discard the stems and seeds from jalapeños, and finely chop. Add to tomatoes. Peel garlic, and finely chop. Add to the tomato mixture. Add onion, cilantro, lime juice, and salt to the tomato mixture, and toss well to combine.

David Joachim,

Cooking Light

May 2003
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