Grilled Tomato Salsa

Total Time:
30 min
Prep:
10 min
Inactive:
10 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

CATEGORIES
Ingredients
  • 6 Roma tomatoes, cored and cut in half lengthwise
  • 4 cloves garlic, unpeeled
  • 1 serrano chile, cut in half, see Cook's Note
  • 1 shallot, skins removed, halved
  • 1/2 small yellow onion, skin removed and quartered
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper, for sprinkling
  • 2 tablespoons fresh cilantro, roughly chopped
Directions

Preheat the grill to medium-high heat. Place the tomatoes, garlic, chiles, shallots and onions cut-side up on a baking sheet. Drizzle the vegetables with the oil and sprinkle with salt and pepper.

Transfer the vegetables to the grill and grill until all the vegetables are blistered and charred, 8 to 10 minutes, turning occasionally. Let the vegetables cool slightly. Peel the garlic and remove the skins of the tomatoes. Transfer the vegetables to a food processor, add the cilantro and pulse until you have a chunky salsa. Add salt and pepper to taste. Serve immediately.

Cook's Note: To make a milder salsa, remove the seeds and white membranes of the chile.

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    Recipe courtesy of Paula Deen