Roasted Chile Salsa
0
Points®
Total time: 53 min • Prep: 8 min • Cook: 45 min • Serves: 12 • Difficulty: Easy
This delicious, savory salsa features roasted tomatoes, tomatillos, and onions that are flavored with garlic, fresh cilantro, hot chile peppers, and apple cider vinegar. It'll last in the fridge for up to 3 days, so you can always have some on hand whenever a salsa craving hits. If you like, add chunks of ripe avocado to this yummy salsa. To seed dried chile peppers, simply pull off their stems and shake out the seeds. You can find dried hot chiles in the Mexican or Asian section of your supermarket or online. Be sure to stock up, as they’ll last up to one year in an airtight container in a cool, dry place.
Ingredients
Tomato
3 medium, cut into fourths
Tomatillo
5 medium, cut in half (discard papery husks and rinse tomatillos before halving)
Onion
1 large, cut into 1-inch-thick wedges
Garlic
3 clove(s), chopped
Cilantro
½ cup(s), fresh, chopped
Sun-dried hot chile pepper
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
Instructions
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.
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