| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Inactive: | 10 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 6 Roma tomatoes, cored and cut in half lengthwise
- 4 cloves garlic, unpeeled
- 1 serrano chile, cut in half, see Cook’s Note
- 1 shallot, skins removed, halved
- 1/2 small yellow onion, skin removed and quartered
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper, for sprinkling
- Salt and freshly ground black pepper, for sprinkling
- 2 tablespoons fresh cilantro, roughly chopped
Instructions
- Preheat the grill to medium-high heat. Place the tomatoes, garlic, chiles, shallots and onions cut-side up on a baking sheet. Drizzle the vegetables with the oil and sprinkle with salt and pepper.
- Transfer the vegetables to the grill and grill until all the vegetables are blistered and charred, 8 to 10 minutes, turning occasionally. Let the vegetables cool slightly. Peel the garlic and remove the skins of the tomatoes. Transfer the vegetables to a food processor, add the cilantro and pulse until you have a chunky salsa. Add salt and pepper to taste. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 98 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 300 mg |
Reviews
Excellent recipe! I used 1 jalapeño pepper and the salsa was too sweet for me. I’ll use 2 next time .
If I can’t grill outdoors, will the oven or skillet on cooktop be ok? ty.
Delicious! I cut the Serrano pepper in half and scraped out the seeds after grilling it and it was the perfect amount of spice for me. I will make this again
I can serve it as a side but you will put it on everything like grilled chicken.
This salsa is delicious! However, it’s a huge, huge amount of work, and if you’re making it for her fajitas, it is a small component of the taste of them. So I won’t make it again, I’ll purchase instead. But boy, this is excellent!