Fire Roasted Tomato Salsa

READY IN: 23mins
YIELD: 3 Cups




  • 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.