This is good, but I also grilled/smoked the garlic and onion prior to dicing them. I have come to really enjoy smoked/grilled veggies.
Smoky Tomato Salsa
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)
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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
- 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
- Soak wood chips in water 30 minutes; drain well.
- 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°.
- 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.
- 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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Smoky Tomato Salsa Recipe at a Glance