Salsa Recipe

Here is a recipe I will def be trying! We have tomatoes and hot peppers in our garden this year just for Salsa making !!

Fire-Roasted Salsa

From EatingWell

About 2 cups

Active Time: 20 minutes

Total Time: 20 minutes

INGREDIENTS

• 2 large ripe tomatoes (see Canned-tomato Variation)
• 1 large jalapeño pepper
• 2 small cloves garlic, chopped
• 1/2-1 teaspoon salt

PREPARATION

1. Preheat grill to high (or preheat broiler).
2. Grill tomatoes and jalapeño, turning frequently, until charred, 10 minutes for the tomatoes, about 5 minutes for the jalapeño. (To broil, place on a baking sheet and broil about 4 inches from the heat, turning once or twice, until charred, 8 to 10 minutes total.)
3. When cool enough to handle, core the tomatoes and remove the stem from the jalapeño. Place in a food processor along with garlic; pulse to form a chunky mixture. Season with salt to taste.

TIPS & NOTES

• Make Ahead Tip: Cover and refrigerate for up to 5 days or freeze for up to 3 months.

• Canned-tomato Variation: No fresh tomatoes? Drain two 14-ounce cans of fire-roasted tomatoes. Roast jalapeño in a small dry skillet over medium heat, turning occasionally, until soft and blackened in spots, 10 to 15 minutes. Pulse the drained tomatoes, jalapeño and garlic in a food processor until chunky.

NUTRITION

Per 1/4-cup serving: 10 calories; 0 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 2 g carbohydrates; 0 gadded sugars; 0 g protein; 1 g fiber; 148 mg sodium; 115 mg potassium.

Nutrition Bonus: Vitamin C (16% daily value).

Carbohydrate Servings: 0

Visit www.eatingwell.com for more recipes

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