Fire-Roasted Tomato Salsa
We toss in a couple of raw chopped tomatoes at the end of the recipe to add a nice bit of freshness.
- 3 cloves garlic, peeled
- 1 teaspoon olive oil
- 10 roma tomatoes (about 2 pounds), cored
- 3 jalapeno chile peppers*
- 1 medium yellow onion, peeled and halved
- 3 tablespoons chopped fresh cilantro
- 1/4 cup fresh lime juice
- 1 teaspoon kosher salt
Adapted from bh&g.com
Place the garlic cloves on a 6-inch square of heavy foil. Drizzle with oil. Bring up edges of foil around the garlic cloves to enclose. For a charcoal or gas grill, place 8 of the tomatoes, jalapenos, and half of the onion on the rack of a covered grill directly over medium-high heat. Grill for 6 minutes or until tomatoes and peppers are blackened and blistered and onions are charred, turning all once halfway through cooking. Place foil packet with garlic cloves on the rack of the covered grill for the last 3 minutes of cooking. Remove all ingredients and let cool. Stem and seed (if desired) the jalapenos.
Meanwhile, finely chop the remaining onion half and chop the remaining 2 tomatoes.
In a blender place the grilled tomatoes, grilled onion, jalapenos, and garlic with oil. Cover and blend until nearly smooth. Transfer to a medium bowl; add the chopped tomatoes, finely chopped onion, cilantro, lime juice, and salt and toss to combine. Season to taste with additional lime juice and salt, if desired.
Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.
Per serving: 17 kcal cal., 0 g fat (0 g sat. fat, 0 g polyunsaturated fat, 0 g monounsatured fat), 0 mg chol., 126 mg sodium, 3 g carb., 1 g fiber, 2 g sugar, 1 g pro.