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Smoked Tomato Salsa




Source of Recipe


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List of Ingredients







3 tomatoes, quartered

1/2 onion, sliced in rings

2 jalapeño chiles, halved lengthwise

1 tablespoon fresh lemon juice

1/2 cup chopped fresh cilantro

Salt


MAKES 2 TO 3 CUPS

Place the tomatoes, onion, and jalapeños on a hot grill, a good distance from the direct fire, and let them smoke for at least 15 minutes, turning several times. Remove the skin from the tomatoes and transfer the tomatoes, onions, and jalapeños to a food processor. Add the lemon juice and puree until chunky, about 30 seconds. Transfer to a bowl and add cilantro. Salt to taste. This will keep in the refrigerator for up to a week.


Recipe