Friday, June 18, 2010

Fire Roasted Tomato Salsa

Yields: About 2 cups

Charring fresh tomatoes and jalapeños on the grill gives this chunky pureed salsa great fire-roasted flavor. It works just as well under the broiler and even tastes delicious made with canned fire-roasted tomatoes.

2 large ripe tomatoes (see Canned-tomato Variation)
1 large jalapeño pepper
2 small cloves garlic, chopped
1/2-1 teaspoon salt
Preheat grill to high (or preheat broiler).
Grill tomatoes and jalapeño, turning frequently, until charred, 10 minutes for the tomatoes, about 5 minutes for the jalapeño. (To broil, place on a baking sheet and broil about 4 inches from the heat, turning once or twice, until charred, 8 to 10 minutes total.)
When cool enough to handle, core the tomatoes and remove the stem from the jalapeño. Place in a food processor along with garlic; pulse to form a chunky mixture. Season with salt to taste.
Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 5 days or freeze for up to 3 months.
Per 1/4-cup serving: 10 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 2 g carbohydrates; 0 g added sugars; 0 g protein; 1 g fiber; 148 mg sodium; 115 mg potassium.

Nutrition Bonus: Vitamin C (16% daily value).

Exchanges: free food

Source: Eating Fire Roasted Salsa.
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