Name: Grilled Tomato Salsa
Total time: 1 h 30 min
Ingredients: 2 pounds ripe tomatoes , cored and halved along equator; 1 tablespoon extra-virgin olive oil; Salt and pepper; 1/4 cup finely chopped onion; 1 jalapeño chile , stemmed, seeded, and minced; 2 tablespoons minced fresh cilantro; 1—2 tablespoons lime juice

Why This Recipe Works

To lend some smoky depth to a classic tomato salsa, we used grilled tomatoes. Cooking halved tomatoes over high heat ensured that they browned and charred quickly without softening too much. We paired the charred tomatoes with finely chopped raw onion, jalapeño, fresh cilantro, and lime juice for brightness.

Before You Begin

For the best results, use in-season, round tomatoes that are ripe yet a bit firm so they will hold their shape on the grill. Plum tomatoes may be used, but they will be drier in texture. If using plum tomatoes, halve them lengthwise. Supermarket vine-ripened tomatoes will work but won't be as flavorful. If you have an abundance of tomatoes, this recipe can be doubled. For more heat, reserve and mince the jalapeño ribs and seeds and add them to the salsa.

Instructions

Toss tomatoes with oil, ½ teaspoon salt, and ¼ teaspoon pepper in large bowl. Let stand for at least 15 minutes or up to 1 hour.

FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.

Clean and oil cooking grate. Place tomatoes cut sides down on grill (reserve any juice left behind in bowl) and cook (covered if using gas) until tomatoes are charred and beginning to soften, 4 to 6 minutes. Using tongs or thin metal spatula, carefully flip tomatoes and continue to cook (covered if using gas) until skin sides are charred and juice bubbles, 4 to 6 minutes longer. Transfer tomatoes to bowl and let cool completely.

When tomatoes are cool enough to handle, remove and reserve charred skins; chop tomato flesh coarse and chop skins fine. Combine tomatoes, skins, any reserved juice, onion, jalapeño, cilantro, and 1 tablespoon lime juice in medium bowl. Let stand at room temperature until flavors meld, about 30 minutes. Season with salt, pepper and up to 1 tablespoon additional lime juice to taste. Serve. (Salsa can be refrigerated for up to 2 days; return to room temperature before serving.)