Fire Roasted Tomato Salsa

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Grilling the tomatoes, green chilies and jalapenos gives this salsa an outdoors flavor to match the flavor of my Marinated Grilled Beef Fajitas, recipe #30388 or just served with some crisp tortilla chips. Add more green chilies and jalapenos if desired for a hotter taste.

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Ingredients [?]

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  • add   1 small red onion
  • add   1/4 teaspoon ground black pepper
  • add   2 tablespoons olive oil
  • add   1/3 cup chopped fresh cilantro
  • add   1 large jalapeno
  • add   3/4 teaspoon salt
  • add   1 head garlic
  • add   1 large green chili pepper
  • add   2 lbs plum tomatoes
  • add   1/4 cup fresh lime juice
  • add   1/2 teaspoon salt


  1. In a large bowl, toss tomatoes with oil, salt and pepper.
  2. Cut the top off the garlic head and brush with olive oil; wrap in foil.
  3. Lightly oil grill rack.
  4. Place garlic, onion slices (brushed with olive oil) tomatoes, green chili and jalapeno on hot oiled grill rack; grill for 8 to 10 minutes or until onion and tomatoes begin to char and soften and pepper skins are charred and blistered, turning occasionally.
  5. Transfer vegetables to a cutting board, and wrap peppers in foil to steam until cool enough to handle.
  6. Remove skin, stems, and seeds from the peppers; discard.
  7. Finely chop the peppers.
  8. Chop the tomatoes, onion and garlic.
  9. Combine peppers, tomatoes and any juices, onion, cilantro, lime juice, garlic and salt in a bowl.
  10. If not serving right away, cover and refrigerate up to 3 hours.