• Servings 1 1/2 cups
  • Prep 15 min
  • Cook 35-40 min
  • Course
  • Cuisine
  • Skill Level

Spicy Roasted Tomato and Pepper Salsa


  • 2 large ripe tomatoes
  • 1 large onion
  • 3¬†Serrano¬†peppers or hot peppers of your choice
  • juice of 1 lime
  • 1 small bunch cilantro, chopped
  • kosher salt and black pepper to taste


  • Place the tomatoes, onion and peppers on a foil lined baking sheet.
  • Preheat the oven to 375 degrees and place the baking inside and roast for about 20 minutes or until skins start to blacken somewhat.
  • Remove from the oven and add the vegetables to a large zip lock plastic bag and let steam for about 15 minutes.
  • Remove vegetables from plastic bag, then remove the blackened skins.
  • Chop the vegetables and add to a non reactive bowl along with the cilantro and lime juice. If you like it spicy do not remove the seeds from the chilies.
  • Season with salt and pepper.

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