Roasted Tomato Chile Dip

Sauces & Stuff

Roasted Tomato Chile Dip

This Roasted Tomato Chile Dip is equally good as a salsa for chips as it is as a dipper for Southwestern Egg Rolls with Smoky Cheddar.


16 servings

Total Time

Print Recipe

Share Recipe






Prepare grill for indirect grilling, heating one side to medium-high and keeping the other side unlit, or preheat oven to 400°. Wrap garlic head and shallot cloves separately in foil.

Roast garlic and shallots indirectly, covered, until garlic softens, 4550 minutes. Remove skins from garlic and shallots; chop shallots.

Grill tomatoes and jalapeño over medium-high until softened and blistered, turning to char all sides, 35 minutes total. Grill chiles over medium-high heat until charred, 12 minutes. Let jalapeño and chiles sit until cool to the touch, then stem and seed them.

Pulse garlic, shallots, tomatoes, jalapeño, chiles, scallions, cilantro, lime juice, fish sauce, sugar, and salt in a food processor until chopped, then purée until smooth.

Serve dip with Southwestern Egg Rolls or tortilla chips.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 13

% Daily Value*

Total Fat 0g 0%

Saturated Fat 0g 0%

Cholesterol 0mg 0%

Sodium 120mg 5%

Carbs 3g 1%

Fiber 0g 0%

Protein 1g

*Percent Daily Values are based on a 2,000 calorie diet.

Reviews ()

Add Review

Latest Cuisine Issue Cover

Subscribe Today and Get 4 Free Digital Books!