Recipe
Fire Roasted Tomato Salsa
Char first, chop second: plum tomatoes, jalapeños and green chiles go under flame until blackened in spots, then get pulsed with red onion, cilantro, garlic and lime juice into a salsa with genuine smoke in it. Three cups in 23 minutes — the batch size that acknowledges chips exist. It keeps for days and improves overnight as the char settles in.
Ingredients
2 | pounds 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 |
Instructions
| 1. | Prepare the tomatoes by tossing them in a large bowl with olive oil, salt, and pepper. |
|---|---|
| 2. | Brush olive oil over the garlic head, wrap it in foil, and cut off the top. |
| 3. | Prepare the grill by lightly oiling the rack. |
| 4. | On the hot oiled grill rack, place the garlic, onion slices brushed with olive oil, tomatoes, green chili, and jalapeno. Grill for 8 to 10 minutes until ingredients begin to char and soften, turning occasionally. |
| 5. | Transfer the grilled vegetables to a cutting board and wrap the peppers in foil to steam until cool enough to handle. |
| 6. | Remove the skin, stems, and seeds from the peppers, discard them, then finely chop the peppers. |
| 7. | Chop the grilled tomatoes, onion, and garlic. |
| 8. | In a bowl, combine the chopped peppers with the tomatoes, onion, cilantro, lime juice, garlic, and salt. |
| 9. | If not serving immediately, cover the salsa and refrigerate for up to 3 hours. |
Nutrition facts
The following values are based on a single serving of this recipe.
| Calories | 187 kcal |
| Protein | 4.7 g |
| Fat | 9.8 g |
| Carbohydrates | 24.4 g |
| Fiber | 4.9 g |
| Sugar | 10.4 g |
Published on Aug 07, 2024 by Luminița
