Grilled Tomato Salsa Recipes

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3-INGREDIENT GRILLED AND FRESH TOMATO SALSA

Grilling the onions and half of the tomatoes adds smoky depth and sweetness to this riff on pico de gallo.

Provided by Anna Stockwell

Categories     3-Ingredient Recipes     Summer     Grill     Dip     Salsa     Tomato     Onion     Jalapeño     Quick & Easy     Appetizer     Condiment     Sauce Secrets

Yield Makes about 3 cups

Number Of Ingredients 5



3-Ingredient Grilled and Fresh Tomato Salsa image

Steps:

  • Prepare a grill or grill pan for medium-high heat. Slice 2 tomatoes in half and brush each half with oil. Brush onion with oil. Transfer onions and tomatoes halves to hot grill and cook, turning occasionally, until slightly charred and softened, about 10 minutes. Let cool slightly.
  • Remove seeds from remaining 2 tomatoes and cut into 1/4" cubes. Transfer to a medium bowl. Add jalapeño and salt and toss to combine. Finely chop cooled onions and tomatoes, then add to raw tomato mixture and toss to combine.
  • Do Ahead
  • Salsa can be made 1 day ahead. Transfer to an airtight container and chill.

4 medium tomatoes (about 3 ounces), divided
Olive oil (for brushing)
1 large white onion, cut into 1/4" rounds
1 jalapeño, seeded if desired, finely chopped
1 1/2 teaspoons kosher salt

GRILLED PEACH AND TOMATO SALSA

This no-fuss fruit salsa is the essence of summer. Charred, ripe peaches and fragrant tomatoes are tossed with garlic, fresh lime juice, cilantro and jalapeno peppers (for a little heat). It's a slightly smoky, refreshing salsa that's miles away from any canned version. Try this salsa as-is, with grilled chicken and fish, or use it to top my personal favorite: slabs of grilled halloumi.

Provided by Food Network

Categories     condiment

Time 50m

Yield 6 servings

Number Of Ingredients 8



Grilled Peach and Tomato Salsa image

Steps:

  • Preheat a grill or grill pan for cooking over medium-high heat. Gently toss the peaches and tomatoes with the oil until coated.
  • Place on the preheated grill and cook, turning occasionally, until fruit is juicy and has charred grill lines running across, about 6 minutes total. (Depending on the size of your grill, you may need to do this in batches.) Transfer to a cutting board and let cool, 20 minutes.
  • Cut the peaches and tomatoes into 1/2-inch dice, then combine with the lime juice, garlic, jalapeno, 1/2 teaspoon salt and a pinch of pepper.
  • Let stand for 15 minutes, then stir in the cilantro. Taste, season with additional salt and pepper if needed and serve.

Nutrition Facts : Calories 59, Fat 2.6 grams, Sodium 198 milligrams, Carbohydrate 9.9 grams, Fiber 2.2 grams, Protein 1.3 grams, Sugar 6.2 grams

3 ripe peaches, halved and pitted
3 medium tomatoes, halved
1 tablespoon vegetable oil, plus more for grilling
3 tablespoons lime juice
2 garlic cloves, minced
1 jalapeno, seeded and minced
Kosher salt and freshly ground pepper
1/3 cup finely chopped fresh cilantro

GRILLED TOMATO SALSA

Grilled tomatoes and jalapeno make a spicy, smoky dip for chips.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Mexican-Inspired Recipes

Time 45m

Number Of Ingredients 6



Grilled Tomato Salsa image

Steps:

  • While preparing grilled tomatoes, grill jalapeno, turning occasionally, until charred all over. Rub off skin with a paper towel; finely chop jalapeno (include seeds for added heat).
  • In a bowl, toss tomatoes, jalapeno, onion, and cilantro with lime juice. Season with salt, as desired.

1/2 recipe Grilled Tomatoes
1 jalapeno chile
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, finely chopped
2 tablespoons freshly squeezed lime juice
Salt

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