Roasted Tomato and Pepper Salsa

Preparation info
  • Makes

    400 to 500 ml

    • Difficulty


Appears in
Hot and Spicy

By Marlena Spieler

Published 1985

  • About

In many parts of Mexico both peppers and tomatoes are roasted over an open fire: the charred skin is easily removed and the excess moisture is drained off, leaving a subtly smoky flavour and soft texture in bright contrast to the crunch of onion. A further variation is to roast onions and garlic and add these to the salsa as well.


  • 7 or 8 tomatoes
  • 2 to 3 large mild green chillies, or 2 hot green chillies plus 1<


  1. Roast the tomatoes and green chillies by grilling until charred in spots, or place on top of a gas cooker: the tomatoes may be impaled on a fork, the peppers put directly on to the stove top. Vegetables may also be roasted in an ungreased very hot pan. Refer to Roasting and Peeling Chillies and Peppers.
  2. Let cool, then r