Fire-Roasted Tomato Salsa

This recipe comes from Amelia Ceja, of Napa Valley, California, who grills the vegetables to intensify their flavors (especially true for the jalapeño). Beyond that, this salsa is a cinch to make--just grill and whirl.

Yield:

Makes 3 cups (serving size: 2 tbsp.)

Recipe from

Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 5
Caloriesfromfat 10 %
Protein 0.3 g
Fat 0.1 g
Satfat 0.0 g
Carbohydrate 1 g
Fiber 0.3 g
Sodium 129 mg
Cholesterol 0.0 mg

Ingredients

4 medium tomatoes, cored
1 large jalapeño, stemmed
1 bunch cilantro, stem ends trimmed
2 garlic cloves, peeled
2 teaspoons kosher salt

Preparation

1. Heat grill to high. Set tomatoes and jalapeño on cooking grate and grill without turning until charred and bubbly on the bottom, with some color on top, about 15 minutes.

2. Transfer vegetables to a blender and add remaining ingredients. Whirl until well blended, about 1 minute.

Note:

Amelia Ceja, Napa Valley, California,

October 2013