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.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
Cover and refrigerate for up to 5 days or freeze for up to 3 months.
About 2 cups
Preheat grill to high (or preheat broiler).
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.)
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.
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.
- Per 1/4-cup serving
- Saturated Fat
- Monounsaturated Fat
- Dietary Fiber
- Added Sugars
- free food
- Carbohydrate Servings