Sweet And Smoky Grilled Tomato Salsa

Submitted by: admin on April 2, 2020

Makes About 3 Cups

Ingredients

1 cup wood chips, soaked in water for 15 minutes and drained
2 pounds plum tomatoes, cored and halved lengthwise
2 large jalapeño chiles
2 teaspoons vegetable oil
3 tablespoons minced red onion
2 tablespoons chopped fresh cilantro
2 tablespoons extra virgin olive oil
Salt and pepper
1–2 tablespoons lime juice
1⁄2–1 teaspoon sugar

Instructions

  1. Using large piece of heavy-duty aluminum foil, wrap soaked chips in foil packet and cut several vent holes in top.
    2A. FOR A CHARCOAL GRILL: Open bottom vent halfway. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot, about 5 minutes.
    2B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes.
  2. Toss tomatoes, jalapeños, and vegetable oil together in bowl. Place tomatoes cut side down on grill (hot side if using charcoal), cover, and cook until evenly charred on both sides and juices bubble, 8 to 12 minutes, flipping halfway through cooking.
  3. Meanwhile, cook jalapeños (hot side if using charcoal) until skins are blackened on all sides, 8 to 10 minutes, turning as needed.
  4. Transfer tomatoes and jalapeños to baking dish. If using charcoal, remove cooking grate and place wood chip packet on coals; set cooking grate in place. If using gas, place wood chip packet over primary burner; leave primary burner on high and turn other burner(s) to medium-low.
  5. Place tomatoes and jalapeños on cool side of grill, cover (position lid vent over tomatoes if using charcoal), and cook for 2 minutes. Transfer tomatoes and jalapeños to cutting board and let sit until cool enough to handle.
  6. Stem, peel, seed, and finely chop jalapeños. Pulse tomatoes in food processor until broken down but still chunky, about 6 pulses. Transfer tomatoes to bowl and stir in jalapeños, onion, cilantro, olive oil, 1 teaspoon salt, and 1⁄4 teaspoon pepper. Season with lime juice, sugar, salt, and pepper to taste. Let sit for 10 minutes before serving.

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