1/1 Photo of Fire Roasted Tomato Salsa
Karen From Colorado's Note:
Grilling the tomatoes, green chilies and jalapenos gives this salsa an outdoors flavor to match the flavor of my Marinated Grilled Beef Fajitas, Marinated Grilled Beef Fajitas or just served with some crisp tortilla chips. Add more green chilies and jalapenos if desired for a hotter taste.
My Private Note
Units: US | Metric
- 2 lbs plum tomatoes, cored and cut in half lengthwise
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 large green chili pepper
- 1 large jalapeno
- 1 small red onion, sliced into thick slices
- 1/3 cup chopped fresh cilantro
- 1/4 cup fresh lime juice
- 3/4 teaspoon salt
- 1 head garlic
- 1In a large bowl, toss tomatoes with oil, salt and pepper.
- 2Cut the top off the garlic head and brush with olive oil; wrap in foil.
- 3Lightly oil grill rack.
- 4Place garlic, onion slices (brushed with olive oil) tomatoes, green chili and jalapeno on hot oiled grill rack; grill for 8 to 10 minutes or until onion and tomatoes begin to char and soften and pepper skins are charred and blistered, turning occasionally.
- 5Transfer vegetables to a cutting board, and wrap peppers in foil to steam until cool enough to handle.
- 6Remove skin, stems, and seeds from the peppers; discard.
- 7Finely chop the peppers.
- 8Chop the tomatoes, onion and garlic.
- 9Combine peppers, tomatoes and any juices, onion, cilantro, lime juice, garlic and salt in a bowl.
- 10If not serving right away, cover and refrigerate up to 3 hours.
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Nutritional Facts for Fire Roasted Tomato Salsa
Serving Size: 1 (1197 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 187.0
- Calories from Fat 88
- Total Fat 9.8 g
- Saturated Fat 1.4 g
- Cholesterol 0.0 mg
- Sodium 990.7 mg
- Total Carbohydrate 24.4 g
- Dietary Fiber 4.9 g
- Sugars 10.4 g
- Protein 4.6 g