Roasted Tomato Salsa

Yields Makes about 1 cup; 8 servings
Roast your own tomatoes and combine with salt and chilies for a salsa that is a vast improvement on the jarred stuff.

Ingredients

 3 firm-ripe tomatoes (6 oz. each)
 2 to 3 yellow wax chilies (1/2 to 3/4 oz. total)
  Salt
Nutrition Facts

0 servings

Serving size

Amount per serving
Calories22
% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 5.9mg1%
Total Carbohydrate 4.9g2%
Dietary Fiber 1.3g5%
Protein 0.8g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

How to Make It

Step 1
1

Place tomatoes and chilies in a pan about 10 by 15 inches. Broil about 2 inches from heat, turning as needed, until vegetables are charred on all sides, 6 to 8 minutes. Let stand until cool enough to touch.

Step 2
2

Pull off and discard skin of tomatoes and chilies. Coarsely dice tomatoes. Remove seeds from chilies for less heat. Finely chop chilies. Mix tomatoes and chilies; add salt to taste.

Ingredients

 3 firm-ripe tomatoes (6 oz. each)
 2 to 3 yellow wax chilies (1/2 to 3/4 oz. total)
  Salt
Roasted Tomato Salsa
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