Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 1

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.

Bill and Cheryl Jamison
Recipe by Cooking Light July 2005

Gallery

Becky Luigart-Stayner

Recipe Summary

Yield:
2 cups (serving size: 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Soak wood chips in water 30 minutes; drain well.

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  • 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.

Nutrition Facts

16 calories; calories from fat 11%; fat 0.2g; saturated fat 0g; mono fat 0g; poly fat 0.1g; protein 0.6g; carbohydrates 3.7g; fiber 0.7g; cholesterol 0mg; iron 0mg; sodium 152mg; calcium 8mg.
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