Fire Roasted Tomato Salsa
Grilling the tomatoes, green chilies and jalapenos gives this salsa an outdoors flavor to match the flavor of my marinated grilled beef fajitas, recipe #30388 or just served with some crisp tortilla chips. Add more green chilies and jalapenos if desired for a hotter taste.
Steps
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 tomatoes , green chili and jalapeno 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.
Ingredients
plum tomatoes, olive oil, salt, ground black pepper, green chili pepper, jalapeno, red onion, fresh cilantro, fresh lime juice, garlic