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Prep Time
10 mins
Total Time
25 mins
3 cups (750 mL)


vine-ripened tomatoes
1 tbsp
olive oil, divided
15 mL
¼ tsp
each salt and pepper, divided
1 mL
clove garlic, minced
jalapeño pepper, seeded and finely chopped
red onion, finely diced
½ cup
coarsely chopped fresh cilantro
125 mL
2 tbsp
lime juice
30 mL


Step 1

Toss 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.

Step 2

Meanwhile, 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.


Substitute an equal weight of tomatillos for tomatoes to make a salsa verde (green salsa).

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (2 tbsp/30 mL)
2 g
1 g
20 mg
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