Roasted Chile Salsa

Salsas are the nectar of the gods!

  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.
advanced Level | 20 minutes Total time | 40 Calories


  • 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

Nutrition Information:

Total fat: 0 g; Saturated fat: 0 g; Trans fat: 0 g; Cholesterol: 0 mg; Sodium: 10 mg; Carbohydrates: 9 g; Fiber: 2 g; Sugars: 5 g; Protein: 2 g; Vitamin D: 0 mg; Calcium: 19 mg; Iron: .9 mg; Potassium: 355 mg

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