Fire Roasted Tomato Salsa
Ready In: 23 mins
Yields: 3 Cups
Ingredients
- 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
Directions
- In a large bowl, toss tomatoes with oil, salt and pepper.
- Cut the top off the garlic head and brush with olive oil; wrap in foil.
- Lightly oil grill rack.
- Place 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.
- Transfer vegetables to a cutting board, and wrap peppers in foil to steam until cool enough to handle.
- Remove skin, stems, and seeds from the peppers; discard.
- Finely chop the peppers.
- Chop the tomatoes, onion and garlic.
- Combine peppers, tomatoes and any juices, onion, cilantro, lime juice, garlic and salt in a bowl.
- If not serving right away, cover and refrigerate up to 3 hours.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off