Roasted Tomato Salsa

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  • Each 1/2 cup serving
  • 40cal
  • 1g fat (0g sat)
  • 0mg chol
  • 200mg sodium
  • 7g carb
  • 2g fiber
  • 2g protein


  • 4 medium-size tomatoes
  • 3 mild chiles (Anaheim or Poblano)*
  • 1 hot chile (jalapeño or cayenne)*
  • 1 teaspoon olive oil
  • 1/4 cup chopped cilantro
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon salt


Preheat oven to 400° F. Rinse tomatoes and chiles, and dry them with a towel. Using your hands, rub them with olive oil. Roast for 45 minutes to 1 hour, or until skins soften and turn brown.

When they’re cool enough to handle, remove stems from chiles and cores from the tops of the tomatoes. Mix them in a food processor or blender along with the cilantro, vinegar and salt. Serve.

Beer pairing: This salsa pairs well with Hilliard’s Amber (Washington).

Special notes:

*I use both mild and hot chiles in this recipe. It doesn’t take many hot ones to make a spicy salsa, and the mild ones add flavor as well. If you like it really spicy you can use more of the hot ones, and if you like it milder, you can leave out the hot ones altogether.

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