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Fire-Roasted Salsa

May/June 2010

Your rating: None Average: 4 (5 votes)

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.


Fire-Roasted Salsa Recipe

Makes: About 2 cups

Active Time:

Total Time:

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.

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.

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 added sugars; 0 g protein; 1 g fiber; 148 mg sodium; 115 mg potassium.

Nutrition Bonus: Vitamin C (16% daily value).

Carbohydrate Servings: 0

Exchanges: free food


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