Roasted Chili Salsa

Total Time
53 min
8 min
45 min
If you like, add chunks of ripe avocado to this yummy salsa (could affect SmartPoints value).


fresh tomato(es)

3 medium, cut into fourths


5 medium, cut in half (discard papery husks and rinse tomatillos before halving)

uncooked onion(s)

1 large, cut into 1-inch-thick wedges

garlic clove(s)

3 medium clove(s), chopped


½ cup(s), fresh, chopped

sun-dried hot chile pepper(s)

2 item(s), such as chiles de arbol or Thai chiles, seeded (wear gloves to prevent irritation)

apple cider vinegar

1 Tbsp

table salt

¼ tsp


  1. Preheat the oven to 450°F. Spray a large nonstick baking pan with nonstick spray.
  2. Combine the tomatoes, tomatillos, and onion in a large bowl; lightly spray with olive-oil nonstick spray. Spread the vegetables in the baking pan. Roast, stirring occasionally, until the vegetables are tender and lightly browned, about 45 minutes. Remove the pan from the oven and let the vegetables cool to room temperature, about 20 minutes.
  3. Transfer the vegetables, in batches, to a food processor. Add the garlic, cilantro, chile pepper, vinegar, and salt; pulse until smooth. Transfer to a serving bowl and refrigerate, covered, until ready to serve, at least 30 minutes or up to 3 days. Yields 1/4 cup per serving.


To seed dried chile peppers, simply pull off their stems and shake out the seeds. Find dried hot chiles in the ethnic section of your supermarket. They’ll last up to one year in an airtight container in a cool, dry place.

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