Roasted Tomato Salsa
Roast your own tomatoes and combine with salt and chilies for a salsa that is a vast improvement on the jarred stuff.
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
Directions
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.
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