Recipe Detail

T-Rod's Roasted Salsa

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Number of Servings:


  1. 8 - chile peppers: jalapeno, serrano, cayenne or large green Anaheim as you prefer
  2. 1 - yellow onion peeled and quartered
  3. 4 whole - large, peeled garlic cloves
  4. 3 whole - garden tomatoes with stem core removed
  5. 1 - lime
  6. 2 teaspoons - course sea salt
  7. 1 cans - or 2 cans (8 oz. ea.) of tomato sauce optional
  8. - a bundle of fresh cilantro


Remove stem tops and pierce chiles with a fork. Wipe skillet with olive oil, then heat to medium on stovetop or over an open flame.

Distribute chiles, onion, garlic, and whole tomatoes across skillet and roast slowly until the skin has blackened, turning occasionally and pressing them with tongs. Remove from skillet.

In a blender, add a quarter cup of warm water, then add the roasted ingredients and cilantro and blend until coarsely blended; don’t liquefy. Add sea salt and the juice of one lime.

If mixture is too hot for you, add tomato sauce to taste, then add more salt, lime, and cilantro to restore tangy flavors.


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