Grilled Salsa Roja

By AzWench

Grilling the vegetables infuses the salsa with a deep smoky flavor.

Ingredients

• 1 1/4 pounds Roma tomatoes (5–6)
• 1/2 small onion
• 2 cloves garlic, wrapped in foil
• 1 jalapeño
• 1/4 cup chopped fresh cilantro
• 2 Tbsp. fresh lime juice
• 1/4 tsp. kosher salt

Details

Servings 2
Adapted from cuisinerecipes.com

Preparation

Step 1

Preheat grill to medium-high. Brush grill grate with oil.

Grill tomatoes, onion, garlic packet, and jalapeño until vegetables are soft, about 5 minutes. Remove vegetables from grill; let sit until cool enough to handle, 2–3 minutes.

Peel tomatoes, garlic, and jalapeño (the skins should slide off easily). Place peeled vegetables in a food processor with grilled onion, cilantro, lime juice, and salt. Pulse salsa until blended but still chunky.