Smoky Tomato Salsa

Becky Luigart-Stayner

Smoked tomatoes and jalapeño pepper make a world of difference in this salsa and blend beautifully with the garlic and lime. Garnish with a cilantro sprig, if desired.

Yield: 2 cups (serving size: 1/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 16
  • Calories from fat: 11%
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.6g
  • Carbohydrate: 3.7g
  • Fiber: 0.7g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 152mg
  • Calcium: 8mg

Ingredients

  • 2 cups wood chips
  • Cooking spray
  • 5 large plum tomatoes (about 2 pounds)
  • 1 jalapeño pepper
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon dried marjoram or oregano
  • 2 garlic cloves, minced
  • 1 cup diced red onion
  • 3 tablespoons chopped fresh cilantro
  • 1/2 teaspoon salt

Preparation

  1. Soak wood chips in water 30 minutes; drain well.
  2. Prepare the grill for indirect grilling, heating one side to low and leaving one side with no heat. Maintain grill temperature at 200° to 225°.
  3. Place the wood chips on hot coals. Place a disposable aluminum foil pan on unheated side of grill. Pour 2 cups water in pan. Coat grill rack with cooking spray, and place on grill. Place tomatoes and pepper on grill rack over foil pan on unheated side. Close lid; cook 50 minutes. Remove tomatoes and pepper from grill; discard stem from pepper.
  4. Place tomatoes, pepper, lime juice, marjoram, and garlic in a food processor; process 1 minute or until smooth. Pour mixture into a medium bowl; stir in onion, cilantro, and salt. Cover and chill at least 45 minutes before serving.
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