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Fire Roasted Tomato Salsa

Serving Size: 3
Preparation Time: 23 mins


2 lbs plum tomatoes, cored and cut in half lengthwise
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 large green chili pepper
1 large jalapeño
1 small red onion, sliced into thick slices
1/3 cup chopped fresh cilantro
1/4 cup fresh lime juice
3/4 teaspoon salt
1 head garlic

How To Cook:

In a large bowl, toss tomatoes with oil, salt and pepper. Cut the top off the garlic head and brush with olive oil; wrap in foil. Lightly oil grill rack. Place garlic, onion slices (brushed with olive oil) tomatoes, green chili and jalapeño on hot oiled grill rack; grill for 8 to 10 minutes or until onion and tomatoes begin to char and soften and pepper skins are charred and blistered, turning occasionally. Transfer vegetables to a cutting board, and wrap peppers in foil to steam until cool enough to handle. Remove skin, stems, and seeds from the peppers; discard. Finely chop the peppers. Chop the tomatoes, onion and garlic. Combine peppers, tomatoes and any juices, onion, cilantro, lime juice, garlic and salt in a bowl. If not serving right away, cover and refrigerate up to 3 hours.

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