Roasted Tomato & Chiles Salsa
roasted tomato chiles salsa

Roasted Tomato & Chiles Salsa

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

The Story Behind the Recipe
30 min
1 hr 05 min


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.


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


Explore reviews from
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  February 18, 2010

maybe I left out a step idk... but it seems as if one ingredient overpower's the rest combined i'll attempt to create this dish again....

— says Bertram
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