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.)
Total:
Recipe from Sunset

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 5
  • Calories from fat: 10%
  • Protein: 0.3g
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Carbohydrate: 1g
  • Fiber: 0.3g
  • Sodium: 129mg
  • Cholesterol: 0.0mg

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