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.
Nutrition per serving may change if servings are adjusted.
2 large ripe tomatoes (or see Canned-Tomato Variation)
1 large jalapeño pepper
2 small cloves garlic, chopped
½-1 teaspoon salt
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 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.
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.
10 calories;0 g fat(0 g sat); 1 g fiber; 2 g carbohydrates; 0 g protein; 7 mcg folate; 0 mg cholesterol; 1 g sugars; 0 g added sugars; 398 IU vitamin A; 9 mg vitamin C; 6 mg calcium; 0 mg iron; 148 mg sodium; 115 mg potassium