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Tomato Chile Garlic Sauce

Simple salsa for topping Cauliflower Fritters
Course Side Dish
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings 4
Author Natalie Wiser-Orozco


  • 3 Whole Medium Heirloom Tomatoes, halved
  • 2 Jalapeños, stemmed and halved
  • 5 Garlic Cloves
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Pepper


  • Preheat broiler, and on a small cookie sheet, place tomatoes flesh side up, jalapenos cut side down, and whole garlic cloves.  Spray with olive oil and season lightly with salt and pepper.
  • Place sheet under broiler for 5 minutes, checking periodically that the garlic and jalapeños aren't burning.  Pull them when the garlic has turned a golden color, and there is char on the skins of the jalapeños.
  • The tomatoes will take longer to char on their flesh side, so let them stay under the broiler longer until you see the char happening, about 5 minutes longer.
  • Remove from the oven, and finely chop the garlic and jalapeños.  When the tomatoes have cooled enough to handle, roughly chop, and add all veggies to a small bowl.  Season with salt to taste.