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Roasted Tomato Salsa
By Melissa's Corporate Chefs


4 Roma Tomatoes 
2 Dried Anaheim Chiles reconstituted and chopped fine 
1 Jalapeno Chile seeded and diced fine 
1/4 cup Organic Limes Juice freshly squeezed 
2 tablespoons Balsamic Vinegar 
2 teaspoon Sugar 
1 teaspoon Salt 
1/2 teaspoon Freshly Cracked Black Pepper 
1/2 cup Extra Virgin Olive Oil 
2 tablespoons Roasted Garlic chopped fine 


Over a hot grill, roast the tomatoes until blackened. Transfer to a bowl and add the reconstituted chiles. Cover and allow to cool for 15 minutes. Add the basil, garlic and lime juice. Place all ingredients in a food processor or blender and pulse just until chunky. Transfer to a bowl and add the vinegar, sugar, salt, and pepper. 

Slowly whisk in the olive oil. Allow to sit for 1 hour before use.