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Salsa Fiesta
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Roasted Tomato & Chiles Salsa

10 Roma tomatoes, roasted

2 garlic cloves, peeled, roasted

1 Anaheim chile pepper, roasted

1 jalapeño chile pepper, roasted

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

2 tablespoons fresh lime juice

2 teaspoons olive oil

1/2 teaspoon salt

1/2 teaspoon sugar

Fresh & Easy Salsa

3 medium tomatoes, seeded, chopped

1/4 cup finely chopped red bell pepper

1/4 cup finely chopped red onion

1 jalapeño chile pepper, seeded, finely chopped

2 tablespoons finely chopped fresh cilantro

2 tablespoons fresh lime juice

1 teaspoon finely chopped fresh garlic

1/2 teaspoon salt

How to make

  1. STEP 1

    Combine all ingredients for desired salsa in medium bowl; mix well. Cover; refrigerate at least 1 hour.

Tip #1

To roast vegetables for Roasted Tomatoes & Chiles Salsa, heat oven to 450°F. Place tomatoes, garlic, chiles and onion onto ungreased 15x10x1-inch jelly-roll pan. Bake for 25 to 30 minutes, turning once, until vegetables are blackened. Place roasted vegetables in medium bowl. Cover tightly; let stand 5 minutes. Remove skins from tomatoes and chiles. Finely chop roasted vegetables.

Tip #2

To quickly seed tomatoes for Fresh & Easy Salsa, cut each in half and gently squeeze to release seeds. Fresh & Easy Salsa can be made 3 to 4 days ahead. For thicker salsa, first sprinkle chopped tomatoes with salt. Let stand at least 1 hour. Drain juice. Continue recipe as directed above, omitting 1/2 teaspoon salt.

Tip #3

Read more about this recipe on Recipe Buzz® Blog.

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