Roasted Tomato and Chili Salsa

Roasted Tomato and Chili Salsa

  • Prep: 1 hr 30 min
  • Cook Time: 30 min
  • Total: 2 hr
  • Serving: Makes 2-1/2 cups

This salsa is anything but boring; rev up your tortilla chips or favorite Mexican wrap with this salsa recipe with a kick.


  • 10 Roma tomatoes
  • 2 garlic cloves, peeled
  • 1 Anaheim chile pepper
  • 1 jalapeño 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


  1. Preheat the oven to 450 degrees.
  2. Put the tomatoes, garlic, chiles and onion onto a baking sheet, and bake for 30 minutes, turning once, until vegetables are roasted.
  3. Transfer the vegetables to a medium bowl and set aside for 10 minutes tightly covered.
  4. Uncover the bowl and remove the skin from the tomatoes and the chiles, and then chop all of the vegetables into small pieces.
  5. Add the lime juice, olive oil, salt and sugar to the bowl, mix to combine and then cover and refrigerate for 1 hour before serving.


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