Grilled Tomato Salsa

Grilled Tomato Salsa
Staff Writer

Carlos Meijia

This classic molcajete recipe comes from famed Latin chef Richard Sandoval, and despite it being a chef recipe, it's easy. Using store-bought tomato salsa as a base, it uses fresh tomatoes and spicy serrano peppers to make it fresh and bright. 

Ingredients

  • large tomato
  • serrano pepper
  • green onions
  • 1 3/4  Cup  tomato salsa
  • 1  Teaspoon  sea salt
  • 1/2  Teaspoon  black pepper
  • 1  Tablespoon  diced yellow onion
  • 1/2  Tablespoon  chopped cilantro
  • Oil, as needed

Directions

On a grill or in a pan over high heat, roast the tomato until charred. Set aside and let cool. Roast the serrano pepper until charred and remove from heat. When tomato has cooled, finely dice and divide. Remove the stem from the serrano pepper and finely dice. Blend 1/2  of the chopped tomato with the serrano pepper to make a paste.Oil the green onions and lightly sauté until browned and cook through, then finely dice. 

In a bowl of a food processor, add the salsa, other 1/2 of the chopped tomato, serrano paste, salt, and pepper and process until smooth. Mix in the green onions, diced onion, and cilantro and process for another 30 seconds. Let cool, cover, and refrigerate until ready to serve. 

Nutritional Facts

Carbohydrate, by difference
3g
2%
Protein
1g
2%
Vitamin A, RAE
14µg
2%
Vitamin C, total ascorbic acid
8mg
11%
Calcium, Ca
5mg
1%
Fiber, total dietary
1g
4%
Folate, total
3µg
1%
Magnesium, Mg
8mg
3%
Phosphorus, P
16mg
2%
Sodium, Na
15mg
1%
Water
32g
1%

Grill Shopping Tip

Think twice before buying a thicker piece of meat; a 2-inch thick steak takes four times (not twice) as long as 1-inch thick steak to cook.

Grill Cooking Tip

If you're cooking something that's been marinated, make sure to pat the item dry before it hits the grill. Any sugar in the marinade will burn.