Fire-Roasted Garlic Salsa
Ingredients
- 2 1/2 pounds vine-ripened tomatoes ⓘ
- 1 bulb Roasted Garlic (page 170) ⓘ
- Pinch plus 2 teaspoons kosher salt ⓘ
- 5 tablespoons finely diced red onion ⓘ
- 2 tablespoons minced seeded jalapeno pepper ⓘ
- 2 tablespoons fresh lime juice ⓘ
- 3 tablespoons minced fresh cilantro ⓘ
- 1 tablespoon honey ⓘ
- Black pepper ⓘ
- Tabasco sauce ⓘ
- Tortilla chips ⓘ
Instructions
- Fire up the grill, a gas burner, or even the broiler.
- Set the tomatoes directly over or under the heat source and cook, turning often, til the skins just blacken.
- Peel, cut out the stems, and then cut them in half around their equators.
- Take each half tomato in your fist and give it a squeeze over a bowl to get rid of the seeds and juice.
- Dice the flesh and put it in a clean bowl.
- Squeeze the garlic cloves out of their skins, add a pinch of salt, and mash to a paste.
- Mix into the tomatoes along with the remaining 2 teaspoons salt and the onions, jalapenos, lime juice, cilantro, honey, pepper, and Tabasco.
- Puree half the salsa in the work bowl of a food processor.
- Stir the pureed and chunky salsas together.
- Heap the salsa in a bowl and serve with tortilla chips.
Nutrition & Diet Analysis (per serving)
439
kcal
22% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).