Grilled Tomato Salsa

Nothing adds flavor to food like a little bit of char. Give your salsa a smoky kick by charring the tomatoes, peppers, and...
Contributor
Grilled Tomato Salsa
Alexa Novak

Grilled Tomato Salsa

Nothing adds flavor to food like a little bit of char. Give your salsa a smoky kick by charring the tomatoes, peppers, and onion under a broiler before using them to make this easy salsa. Serve it with crunchy tortilla chips for the perfect good-for-you snack.

This healthy and delicious recipe is courtesy of Love That!: Brenda Novak’s Every Occasion Cookbook with Jan Coad, the proceeds of which will help fund much-needed diabetes research.

Notes

New York Times & USA Today Bestselling Author Brenda Novak is the author of fifty books. A four-time Rita nominee, she has won many awards, including the National Reader’s Choice, the Bookseller’s Best, the Book Buyer’s Best, the Daphne, and the Holt Medallion. She also runs Brenda Novak for the Cure, a charity to raise money for diabetes research (her youngest son has this disease). To date, she’s raised $2.4 million. For more about Brenda, please visit www.brendanovak.com.

Ingredients

  • 4 tomatoes, cored
  • 2 Anaheim peppers
  • 1 red onion, peeled and sliced
  • 2 cloves garlic, peeled
  • Juice of 1 lime
  • ½ Teaspoon sea salt
  • ¼ Teaspoon freshly ground black pepper
  • ¼ Cup fresh cilantro, chopped
  • 1 avocado, peeled and diced

Directions

Char the tomatoes, peppers and onions on a hot grill under a broiler. Then, peel peppers and remove the seeds and veins.

Coarsely puree the tomatoes, peppers, onions and garlic in a food processor or blender. Add lime juice, salt, and black pepper. Cool the salsa and then stir in the cilantro and avocado. Taste and adjust the seasoning for salt, pepper and lime juice, if necessary. Serve with baked corn tortilla chips.

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.