Charred Tomato & Herb Salsa
Prep Time
Makes
Cooking Mode
6 vine-ripened tomatoes
1 tbsp olive oil, divided
¼ tsp each salt and pepper, divided
1 clove garlic, minced
1 jalapeño pepper, seeded and finely chopped
½ red onion, finely diced
½ cup coarsely chopped fresh cilantro
2 tbsp lime juice
6 vine-ripened tomatoes
1 tbsp olive oil, divided
¼ tsp each salt and pepper, divided
1 clove garlic, minced
1 jalapeño pepper, seeded and finely chopped
½ red onion, finely diced
½ cup coarsely chopped fresh cilantro
2 tbsp lime juice
Directions
1Toss tomatoes with 1 1/2 tsp (7 mL) olive oil and 1/8 tsp (0.5 mL) each salt and pepper in large bowl. Place tomatoes on grill preheated to high heat. Grill tomatoes, rotating often, 4 to 5 min., until charred. Remove from grill and place in a bowl to cool.
2Meanwhile, combine garlic, jalapeño, onion, cilantro, lime juice, remaining 1 1/2 tsp (7 mL) olive oil and remaining 1/8 tsp (0.5 mL) each salt and pepper in medium bowl. Coarsely chop tomatoes and stir into cilantro mixture.
Tips
1
Substitute an equal weight of tomatillos for tomatoes to make a salsa verde (green salsa).
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Personal Note
Personal Note