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Roasted Tomato and Green Chile Salsa

Chips and Salsa are a staple just about anywhere. My husband likes to have chips and salsa several times a week. This salsa (Salsa de Molcajete) is packed full of flavor. Roasting the tomatoes, garlic and peppers bring out so much more flavor. It’s easy to make and cheaper than any store bought salsa you can buy.

This recipe, and 499 others, can be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorites Recipes” which can be purchased at our Gift Shop.

And if you’re looking for a Colorado getaway, check out our Cascade Luxury Suite at Rocky Mountain Lodge in the mountain community of Cascade, at Pikes Peak, near Colorado Springs, Manitou Springs, Woodland Park, and Green Mountain Falls.

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Prep Time: 10 Minutes
Cook Time: 16 Minutes
Total Time: 26 Minutes
Servings: about 1 1/2 cups

Ingredients:

  • 6 plum tomatoes (about 1 pound)
  • 3 cloves garlic, unpeeled
  • 2 jalapeno peppers
  • 1/3 cup chopped fresh cilantro
  • 1/4 cup finely chopped onion
  • 1 tsp. fresh lime juice
  • 1/4 tsp. salt

Instructions:

  1. Preheat broiler. Place the tomatoes, garlic, and jalapenos on a foil-lined baking sheet. Broil for 16 minutes, turning after 8 minutes. Cool and peel tomatoes and garlic.

  2. Combine the garlic and peppers in a molcajete (mortar) or bowl; pound with a pestle, or the back of a spoon, to form a paste. Add tomatoes, and coarsely crush using the pstle or spoon. Combine the tomato mixture, cilantro, and remaining ingredients in a small bowl. Serve with tortilla chips.

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