Fire Roasted Tomato & Jalapeño Salsa

1. 1

   Cover broiler pan or baking sheet with foil. Place the tomatoes on it and place the pan about 4 inches from the very hot broiler. Roast until blistered and blackened on one side, about 6 minutes. With tongs, turn the tomatoes and roast the other side. Remove and cool tomatoes.

2. 2

   Heat an ungreased griddle or heavy skillet. Lay the jalapeno and garlic on it. Roast, turning occasionally with tongs, until the chile is blistered with some black spots, and garlic skins also are partially blackened. Remove and cool. Peel the skins off the garlic and remove the stem from the chile and roughly chop it into a few pieces.

3. 3

   In a food processor place the cut up chile, garlic, and 1/4 teaspoon of salt and process to a coarse paste.

4. 4

   Remove the skins from the tomatoes. Add tomatoes and any juice that may have collected during roasting to the food processor. Pulse a few times to create a coarse-textured puree. Transfer to a bowl.

5. 5

   Place the chopped onion in a strainer and thoroughly rinse under running water. Shake off excess water and stir the onion into the salsa, along with the chopped cilantro. Add lime juice and additional salt to taste. You will probably need to thin the salsa with water to make it spoonable, usually about 1/4 cup. Cover and refrigerate if not serving immediately. It is best when served within 3 or 4 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.