Roasted Tomato Salsa


  • 1 1/2 lbs. Roma tomatoes
  • 5 chiles, jalapeno or serrano or mixture
  • 1/2 whole white onion
  • 4 cloves garlic, unpeeled
  • 1/2 cup water, if needed
  • 1 1/2 teaspoons olive oil
  • salt to taste
  • 1/2 bunch fresh cilantro
  • 1/2 tablespoon oregano, Mexican if possible


  • Roast the tomatoes, chiles, onion and garlic. Peel the garlic and put in a blender or food processor with the tomatoes and onion. Process until smooth adding up to 1/2 cup water if needed.
  • In a frying pan over medium-high heat, warm the oil until it is smoking. Pour the tomato mixture into the pan all at once--be careful, as it will splatter-- and fry stirring for 1-2 minutes. Reduce the heat to medium-low and continue cooking until the sauce is quite thick for 15-20 minutes. Season with salt, add cilantro and keep warm or serve at room temperature.


  • Description:
  • "This sauce is fabulous with our chile rellenos, enchiladas or any
  • "South of the Border" item."
  • Yield:
  • "2 cups"SOURCE: Traditional