Grilled Tomato Salsa
Total: 30 min
Prep: 10 min
Inactive: 10 min
Cook: 10 min
Yield: 4 servings
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
Salt and freshly ground black pepper, for sprinkling
2 tablespoons fresh cilantro, roughly chopped
Preheat the grill to medium-high heat. Arrange the tomatoes, garlic, chiles, shallots, and onions cut-side up on a baking sheet. Drizzle with oil and season with salt and pepper.
Transfer the vegetables to the grill and cook for 8 to 10 minutes, turning occasionally, until they are blistered and charred. Allow the vegetables to cool slightly. Peel the garlic and remove the skins from the tomatoes.
Place the vegetables in a food processor, add cilantro, and pulse until chunky. Season with salt and pepper to taste. Serve immediately.
Prep: 10 min
Inactive: 10 min
Cook: 10 min
Yield: 4 servings
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
Salt and freshly ground black pepper, for sprinkling
2 tablespoons fresh cilantro, roughly chopped
Preheat the grill to medium-high heat. Arrange the tomatoes, garlic, chiles, shallots, and onions cut-side up on a baking sheet. Drizzle with oil and season with salt and pepper.
Transfer the vegetables to the grill and cook for 8 to 10 minutes, turning occasionally, until they are blistered and charred. Allow the vegetables to cool slightly. Peel the garlic and remove the skins from the tomatoes.
Place the vegetables in a food processor, add cilantro, and pulse until chunky. Season with salt and pepper to taste. Serve immediately.