Name: Sweet and Smoky Grilled Tomato Salsa—Charcoal Grill
Total time: 1 h 30 min
Ingredients: 2 pounds medium plum tomatoes (10 to 12), cored and halved pole to pole; 2 large jalapeno chiles; 2 teaspoons vegetable oil , plus additional for brushing cooking grate; 1 cup wood chips , preferably hickory, soaked for 15 minutes; 3 tablespoons minced red onion; 2 tablespoons chopped fresh cilantro leaves; 1 teaspoon table salt; 1/4 teaspoon ground black pepper; 2 tablespoons extra virgin olive oil; 1/2 teaspoon sugar (see note above); 1 - 2 tablespoons fresh lime juice from 1 line (see note above)

Sweet and Smoky Grilled Tomato Salsa—Charcoal Grill

By America's Test Kitchen

Published on August 22, 2007

Time

1½ hours

Yield

Serves 12 (Makes about 3 cups)

Sweet and Smoky Grilled Tomato Salsa—Charcoal Grill

Ingredients

2 pounds medium plum tomatoes (10 to 12), cored and halved pole to pole2 large jalapeno chiles 2 teaspoons vegetable oil, plus additional for brushing cooking grate1 cup wood chips, preferably hickory, soaked for 15 minutes3 tablespoons minced red onion 2 tablespoons chopped fresh cilantro leaves 1 teaspoon table salt ¼ teaspoon ground black pepper 2 tablespoons extra virgin olive oil ½ teaspoon sugar (see note above)1 - 2 tablespoons fresh lime juice from 1 line (see note above)

Before You Begin

Sugar and lime juice should be added at the end to taste, depending on the ripeness of the tomatoes. For a spicier salsa, don't seed the grilled chiles. This salsa is a good match for tortilla chips but also goes well with grilled food and eggs. If serving the salsa with grilled meat or fish, grill the tomatoes and jalapeños, add more unlit coals, and then finish the salsa while you wait for the fire to intensify again before cooking the meat or fish. Mesquite wood chips are too potent for this recipe; we prefer hickory.

Instructions

Open top and bottom grill vents. Using large chimney, light 6 quarts charcoal (about 100 briquettes) and let burn until partially covered with layer of fine gray ash. Empty coals onto grill and build modified two-level fire by arranging all coals to cover one-half of grill. Position cooking grate over coals, cover grill, and heat until hot, about 5 minutes; scrape grate clean with grill brush.

Place tomatoes and chiles in bowl; drizzle with vegetable oil and toss to coat evenly. Using long-handled grill tongs, dip wad of paper towels lightly in vegetable oil and wipe hot side of grate. Place tomatoes cut side down over hot side of grill. Grill tomatoes until evenly charred and beginning to soften, 4 to 6 minutes, moving tomatoes from edges of grill to center as needed to make sure all tomatoes are evenly charred. Using tongs, flip tomatoes and grill until skin sides are charred and tomato juices bubble, 4 to 6 minutes more. As tomatoes finish charring, move to cooler side of grill, leaving firmer ones closer to coals and placing softer ones farther away (tomatoes should be very tender but not falling apart). While tomatoes are cooking, grill chiles over hot part of grill until skins are blackened on all sides, 8 to 10 minutes, turning as needed. Transfer to cooler side of grill.

When both tomatoes and chiles are on cooler side of grill, add soaked wood chips to hot coals and cover grill, positioning open lid vent over tomatoes. Cook for 2 minutes (smoke should billow through vents after about 30 seconds). Transfer vegetables to platter and let cool in single layer, at least 10 minutes.

Stem, peel, seed, and finely chop chiles. Pulse tomatoes in food processor until broken down but still chunky, about six 1-second pulses. Transfer tomatoes to bowl; stir in chiles, onion, cilantro, salt, pepper, and olive oil. Taste and add sugar and lime juice as needed to balance flavors. Let stand for 10 minutes and serve. (Salsa can be refrigerated in airtight container for up to 2 days; bring back to room temperature before serving.)