• 2servings
  • 20minutes
  • 10calories

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Nutrition Info . . .

VitaminsA, B3
MineralsNatrium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 large ripe tomatoes (see Canned-Tomato Variation)

  2. 1 large jalapeño pepper

  3. 2 clove(s) (small) garlic , chopped

  4. 1/2 teaspoon(s) salt

Instructions Jump to Ingredients ↑

  1. Preheat grill to high (or preheat broiler).

  2. Grill tomatoes and jalapeño, turning frequently, until charred, 10 minutes for the tomatoes, about 5 minutes for the jalapeño. (To broil, place on a baking sheet and broil about 4 inches from the heat, turning once or twice, until charred, 8 to 10 minutes total.)

  3. When cool enough to handle, core the tomatoes and remove the stem from the jalapeño. Place in a food processor along with garlic; pulse to form a chunky mixture. Season with salt to taste.

  4. Canned-tomato variation: No fresh tomatoes? Drain two 14-ounce cans of fire-roasted tomatoes. Roast jalapeño in a small dry skillet over medium heat, turning occasionally, until soft and blackened in spots, 10 to 15 minutes. Pulse the drained tomatoes, jalapeño, and garlic in a food processor until chunky.

  5. Exchanges: free food. Nutrition Bonus: Vitamin C (16% daily value).


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