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Roasted Tomato & Chiles Salsa

Roasted Tomato & Chiles Salsa

Beware! Even though roasting mellows the heat level of chiles, this salsa recipe still has kick!

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30 min
Prep Time
1 hr 05 min
Total Time
3
cups

Ingredients

10 Roma tomatoes

2 garlic cloves, peeled

1 Anaheim chile pepper

1 jalapeno chile pepper

1 medium onion, cut into 1/4-inch slices

2 tablespoons fresh lime juice

2 teaspoons olive oil

1/2 teaspoon salt

1/2 teaspoon sugar

How to make

  1. STEP 1

    Heat oven to 450°F. Place tomatoes, garlic, chiles and onion onto ungreased 15x10x1-inch baking pan. Bake 25-30 minutes, turning once, until vegetables are blackened.

  2. STEP 2

    Place roasted vegetables in medium bowl. Cover tightly; let stand 5 minutes. Remove skins from tomatoes and chiles. Finely chop roasted vegetables.

  3. STEP 3

    Add all remaining ingredients; mix well. Serve at room temperature, if desired. To blend flavors, cover and refrigerate at least 1 hour.

Read the Story Behind the Recipe

Nutrition (2 tablespoons)

10 Calories
0 Fat (g)
0 Cholesterol (mg)
55 Sodium (mg)
2 Carbohydrates (g)
0 Dietary Fiber
0 Protein (g)
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