Like the best salsas, this one is amazingly simple to make yet complexly flavored. Charring the chiles, onion, and tomatoes adds a lightly smoky flavor, while the tomatoes themselves bring a natural balance of sweet and tart.

Paola Briseño González
Recipe by Cooking Light July 2016

Gallery

Dylan and Jeni; Styling: Scott Horne

Recipe Summary

active:
15 mins
total:
30 mins
Yield:
Serves 16 (serving size: 2 1/2 tbsp.)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to high.

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  • Place tomatoes, chiles, and onion on grill rack coated with cooking spray; grill 10 minutes or until vegetables are blistered and charred in spots on all sides, turning occasionally. Remove from grill; cool 10 minutes. Stem and seed chiles; discard stems and seeds.

  • Place tomatoes, chiles, onion, and garlic in a blender; blend until almost smooth. Stir in salt.

Nutrition Facts

16 calories; fat 0.1g; saturated fat 0g; mono fat 0g; poly fat 0.1g; protein 1g; carbohydrates 3g; fiber 1g; cholesterol 0mg; iron 0mg; sodium 244mg; calcium 9mg; sugars 2g; added sugar 0g.
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