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

Recipe by Sunset July 1998

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Recipe Summary

Yield:
Makes about 1 cup; 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

22 calories; calories from fat 12%; protein 0.8g; fat 0.3g; saturated fat 0g; carbohydrates 4.9g; fiber 1.3g; sodium 5.9mg; cholesterol 0mg.
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