Salsa Recipes Made from Home

Roasted Tomato Salsa Ii

Recipe Index:
   Sizzling A thru C    Tasty D thru F    Hot G thru I   Spicy J thru M
  Fresh N thru R   Burning S thru T    Tangy U thru Z

General Salsa Making Tip: Jalapenos are the most recognizable and widely used of all Mexican chiles. Almost every Mexican table will not be without a small bowl of jalapenos from a can, pickled in escabeche with carrots and onions.

Recipe Index

Sizzling A  thru  C
Tasty D  thru  F
Hot G  thru  I
Spicy J  thru  M
Fresh N  thru  R
Burning S  thru  T
Tangy  U  thru  Z


Roasted Tomato Salsa Ii

3 tomatoes, cut into wedges
5 cloves garlic, diced
1 onion, chopped
1 cup water
1/4 teaspoon ground black pepper
1 dash hot pepper sauce
1 teaspoon salt
1 teaspoon hot chile sauce

Preheat the broiler.

On a medium baking sheet, arrange tomatoes, garlic and onion. Place under the broiler.

Checking frequently, heat 15 minutes, or until vegetables are charred. Remove from heat and allow to cool approximately 10 minutes.

Place charred vegetables in a blender or food processor with the water and blend until smooth.

Stir in ground black pepper, hot pepper sauce, salt and hot chile sauce. Refrigerate the mixture until serving.

More Easy Homemade Salsa Recipes

Salsa Tip: To avoid chile pepper irritation Wear rubber gloves or even small plastic bags over your hands. Don’t touch your face or rub your eyes while handling hot peppers.

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