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. Source: EatingWell Magazine, May/June 2010

Bruce Aidells
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Ingredients

Directions

  • Preheat grill to high (or preheat broiler).

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  • Grill tomatoes and jalapeño, turning frequently, until charred, 10 minutes for the tomatoes, about 5 minutes for the jalapeno. (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.

Tips

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

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

10 calories; 0.1 g total fat; 148 mg sodium. 115 mg potassium; 2.1 g carbohydrates; 0.6 g fiber; 1 g sugar; 0.5 g protein; 398 IU vitamin a iu; 9 mg vitamin c; 7 mcg folate; 6 mg calcium; 5 mg magnesium;