Fire-Roasted Salsa

May 5th, 2010

INGREDIENTS

2 large ripe tomatoes
1 large jalapeño pepper
2 small cloves garlic, chopped
1/2-1 teaspoon salt

PREPARATION

Preheat grill to high (or preheat broiler).
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.)
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.

NUTRITION

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

Makes 2 cups

Source: eatingwell.com