Grilled Jalapeno Salsa
By America's Test KitchenPublished on September 14, 2011
Time
1¼ hours, plus 1 hour chilling
Yield
Serves 12 (Makes about 3 cups)
Ingredients
2 tablespoons vegetable oil 1 medium clove garlic, minced6 plum tomatoes, halved10 large jalapeño chiles, stems removed¼ cup lime juice from 2 medium limes¼ cup chopped fresh cilantro leaves ¼ cup olive oil
Before You Begin
In addition to serving this salsa with tortilla chips, you might try mixing it in with pasta--about a tablespoon or so per serving. You'll still get a good dose of heat.
Instructions
- Mix 1 tablespoon of vegetable oil and garlic together in small bowl; rub tomato halves with this mixture, then sprinkle with salt and pepper to taste. Place over medium-hot fire and grill, turning once, until they begin to color, 6 to 8 minutes. Remove from grill, cool to room temperature, dice, and transfer to medium bowl; set aside.
- Rub peppers with remaining tablespoon of vegetable oil and grill over same medium-hot fire until slightly colored, 2 to 3 minutes. Remove from fire and cool to room temperature; seed, mince, and add to tomatoes.
- Mix remaining ingredients with tomatoes and peppers. Cover and refrigerate to blend flavors, at least 1 hour or up to 4 days.
Time
1¼ hours, plus 1 hour chillingYield
Serves 12 (Makes about 3 cups)Ingredients
2 tablespoons vegetable oil
1 medium clove garlic, minced
6 plum tomatoes, halved
10 large jalapeño chiles, stems removed
¼ cup lime juice from 2 medium limes
¼ cup chopped fresh cilantro leaves
¼ cup olive oil
Ingredients
2 tablespoons vegetable oil
1 medium clove garlic, minced
6 plum tomatoes, halved
10 large jalapeño chiles, stems removed
¼ cup lime juice from 2 medium limes
¼ cup chopped fresh cilantro leaves
¼ cup olive oil
Ingredients
2 tablespoons vegetable oil
1 medium clove garlic, minced
6 plum tomatoes, halved
10 large jalapeño chiles, stems removed
¼ cup lime juice from 2 medium limes
¼ cup chopped fresh cilantro leaves
¼ cup olive oil
Why This Recipe Works
Our highly flavored salsa recipes add intense flavor with minimal effort. Grilled jalapeños give this salsa recipe good heat.
Before You Begin
In addition to serving this salsa with tortilla chips, you might try mixing it in with pasta--about a tablespoon or so per serving. You'll still get a good dose of heat.
Instructions
- Mix 1 tablespoon of vegetable oil and garlic together in small bowl; rub tomato halves with this mixture, then sprinkle with salt and pepper to taste. Place over medium-hot fire and grill, turning once, until they begin to color, 6 to 8 minutes. Remove from grill, cool to room temperature, dice, and transfer to medium bowl; set aside.
- Rub peppers with remaining tablespoon of vegetable oil and grill over same medium-hot fire until slightly colored, 2 to 3 minutes. Remove from fire and cool to room temperature; seed, mince, and add to tomatoes.
- Mix remaining ingredients with tomatoes and peppers. Cover and refrigerate to blend flavors, at least 1 hour or up to 4 days.
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