Roasted Chile Salsa

Salsas are the nectar of the gods!


  • 2 c roasted, seeded and chopped Anaheim chiles (about 4 large chiles)
  • 4 c roasted tomatoes (about 6 medium-size tomatoes)
  • c chopped red onion
  • c chopped cilantro
  • salt and pepper, to taste


  1. Roast chiles and tomatoes in the oven under the broiler for about 5 minutes. Don’t let them burn!
  2. Place chiles in a plastic bag or just wrap in a wet paper towel. Let them sweat a few minutes; then peel, seed and chop.
  3. In a medium bowl, let the tomatoes cool and peel the skin. Crush tomatoes with a large spatula.
  4. Add the remaining ingredients, mix and season with salt and pepper.
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