Fire-Roasted Salsa

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Charring fresh tomatoes and jalapeños on the grill gives this chunky pureed salsa great fire-roasted flavor. It works just as well under the broiler and even tastes delicious made with canned fire-roasted tomatoes.

 Fire-Roasted Salsa
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 20 minutes

  • 2 large ripe tomatoes, (see Canned-Tomato Variation)

  • 1 large jalapeño pepper

  • 2 small cloves garlic, chopped

  • 1/2-1 teaspoon salt

Directions
  1. Cover and refrigerate for up to 5 days or freeze for up to 3 months.

  2. About 2 cups

  3. Preheat grill to high (or preheat broiler).

  4. Grill tomatoes and jalapeño, turning frequently, until charred, 10 minutes for the tomatoes, about 5 minutes for the jalapeño. (To broil, place on a baking sheet and broil about 4 inches from the heat, turning once or twice, until charred, 8 to 10 minutes total.)

  5. When cool enough to handle, core the tomatoes and remove the stem from the jalapeño. Place in a food processor along with garlic; pulse to form a chunky mixture. Season with salt to taste.

  6. Canned-tomato Variation: No fresh tomatoes? Drain two 14-ounce cans of fire-roasted tomatoes. Roast jalapeño in a small dry skillet over medium heat, turning occasionally, until soft and blackened in spots, 10 to 15 minutes. Pulse the drained tomatoes, jalapeño and garlic in a food processor until chunky.


Nutritional Facts

Servings
8
Per 1/4-cup serving
Calories
10
Carbohydrates
2g
Fat
0g
Saturated Fat
0g
Monounsaturated Fat
0g
Protein
0g
Cholesterol
0mg
Dietary Fiber
1g
Potassium
115mg
Sodium
148mg
Added Sugars
0g
Exchanges
free food
Carbohydrate Servings
0

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