Roasted Tomato & Chile Salsa

7 40 30
Ingredients Minutes Calories
Prep Cook Servings
10 min 30 min 4
Roasted Tomato & Chile Salsa
Health Highlights


454 gm Plum tomatoes (ripe (almost soft) cut in half lengthwise)
1 pepper Ancho, poblano, pepper (large; stem removed and cut in half lengthwise)
1 medium pepper(s) Jalapeno pepper (stem removed and cut in half lengthwise)
4 stalk(s) Green onion (finely chopped)
1/4 cup Cilantro (coriander) (chopped)
1 tsp Apple cider vinegar
1 dash Salt and pepper (season to taste)


  1. Place oven rack on top shelf. Preheat oven to broil. 
  2. Line cookie sheet with parchment paper and place cut tomatoes and chiles skin-side up on the cookie sheet.
  3. Broil for 10 – 20 minutes until skins are blackened and charred.
  4. Turn tomatoes and chiles over and continue to broil for 10 minutes until vegetables are fully cooked.
  5. Let cool then peel and discard blackened skins of tomatoes and chiles.  Don’t discard the juice.  When cool, the skins should easily slide off.
  6. Place tomatoes and chiles (along with juices) in a food processor and pulse until desired consistency. 
  7. Stir in vinegar, chopped green onion tops, cilantro then season with salt & pepper. 
  8. Refrigerate for at least 2 hours to allow flavors to meld.

Nutrition Facts

Per Portion

Calories 29.6
Calories from fat 4.8
Calories from saturated fat 0.4
Total Fat 0.5 g
Saturated Fat 0.0 g
Trans Fat 0
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.0 g
Cholesterol 0
Sodium 83 mg
Potassium 285 mg
Total Carbohydrate 5.9 g
Dietary Fiber 1.7 g
Sugars 3.6 g
Protein 1.2 g

Dietary servings

Per Portion

Vegetables 1.7

Energy sources