Fire Roasted Salsa Fresca
From McGough's Recipes
| Prep | Cook | Makes |
|---|---|---|
| 5 Min | 10 Min | 1½ Cups |
Ingredients
- 10 oz cherry tomatoes
- 1 medium jalapeno, (could sub with a serrano for more heat)
- ¼ of a red onion
- ½ teaspoon oil
- 2 cloves garlic
- ½ teaspoon salt
- 2 tablespoons cilantro
- ½ lime, juiced
Instructions
- Thread the tomatoes, red onion, and jalapeno onto metal skewers and brush with oil.
- Place the skewers onto a hot grill. Roast until the skins are blistered and beginning to char. Use caution with the tomatoes – as they heat they can pop and spit a bit.
- Remove the vegetables from the grill to cool. Optional: wrap the jalapeno in a bit of foil and set aside to steam to make it easier to remove the skin.
- Once the jalapeno has cooled, remove from the foil and using a cloth or paper towel rub the skin off. Cut and half and remove the veins and seeds (or leave them if you like some heat!), then finely chop. Finely chop the tomatoes, onion, garlic, and cilantro.
- Add the jalapeno, tomatoes, onion, garlic, and salt to a small bowl. Squeeze in the lime juice and mix in the cilantro. Enjoy with chips, on tacos, or on top of some campfire nachos!
