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Fire-Roasted Salsa

http://www.eatingwell.com/recipes/fire_roasted_salsa.html

From EatingWell:  May/June 2010

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.

About 2 cups | Active Time: 20 minutes | Total Time: 20 minutes

Ingredients

• 2 large ripe tomatoes (see Canned-tomato Variation)
• 1 large jalapeño pepper
• 2 small cloves garlic, chopped
• 1/2-1 teaspoon salt

Preparation

1. Preheat grill to high (or preheat broiler).
2. 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.)
3. 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.

Nutrition

Per 1/4-cup serving : 10 Calories; 0 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 2 g Carbohydrates; 0 g Protein; 1 g Fiber; 148 mg Sodium; 115 mg Potassium

0 Carbohydrate Serving

Exchanges: free food

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 5 days or freeze for up to 3 months.

• 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.