Fire Roasted Tomato Salsa - 5 star rating

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F

ire Roasted Tomato Salsa

 

Makes about 3 Cups

 

Ingredients:

2 lbs plum tomatoes, cored and cut in half lengthwise

2 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 large green chili pepper

1 large jalapeño

1 small red onion, sliced into thick slices

1/3 cup chopped fresh cilantro

1/4 cup fresh lime juice

3/4 teaspoon salt

1 head garlic

 

Method:

In a large bowl, toss tomatoes with oil, salt and pepper. Cut the top off

the garlic head and brush with olive oil; wrap in foil. Lightly oil grill

rack.

Place garlic, onion slices (brushed with olive oil) tomatoes, green chili

and jalapeño on hot oiled grill rack; grill for 8 to 10 minutes or until

onion

and tomatoes begin to char and soften and pepper skins are charred and

blistered, turning occasionally. Transfer vegetables to a cutting board, and

wrap

peppers in foil to steam until cool enough to handle. Remove skin, stems,

and seeds from the peppers; discard. Finely chop the peppers. Chop the

tomatoes,

onion and garlic. Combine peppers, tomatoes and any juices, onion, cilantro,

lime juice, garlic and salt in a bowl. If not serving right away, cover and

refrigerate up to 3 hours.