Fire Roasted Tomato Salsa

By 1For_Him

Ingredients

• 2 * 2 pounds tomatoes (about 6 medium)
• 1 * 1 jalapeno pepper
• 1/2 * 1/2 cup fresh cilantro leaves
• 2 * 2 green onions, cut into 2-inch pieces
• 4 * 4 garlic cloves, peeled
• 1 * 1 chipotle pepper in adobo sauce
• 1 * 1 can (4 ounces) chopped green chilies
• 2 * 2 tablespoons lime juice
• 1 * 1 tablespoon olive oil
• 1/4 * 1/4 teaspoon salt
• * Tortilla chips

Details

Servings 16

Preparation

Step 1

Prep: 30 min. + chilling

Grill tomatoes and jalapeno, covered, over medium-hot heat for 8-12 minutes or until skins are blistered and blackened, turning occasionally. Immediately place in a large bowl; cover and let stand for 20 minutes.

Peel off and discard charred skins. Discard stem and seeds from jalapeno; cut tomatoes into fourths. Set jalapeno and tomatoes aside. Place the cilantro, onions and garlic in a food processor; cover and process until blended. Add the chipotle pepper, tomatoes and jalapeno; cover and pulse until blended.

Transfer to a bowl; stir in the chilies, lime juice, oil and salt. Cover and refrigerate for at least 1 hour. Serve with chips. Yield: 4 cups.

Editor's Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.

Nutrition Facts: 1/4 cup (calculated without chips) equals 25 calories, 1 g fat (trace saturated fat), 0 cholesterol, 76 mg sodium, 4 g carbohydrate, 1 g fiber, 1 g protein.

Fire-Roasted Tomato Salsa published in Taste of Home June/July 2010, p23