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    Grilled Tomato Salsa

    Source of Recipe


    4 ripe plum tomatoes, cored
    1 medium Vidalia onion, peeled and sliced into 1/2-inch slices
    1 jalapeņo pepper
    1/2 cup chopped, fresh cilantro leaves
    salt to taste
    freshly ground black pepper
    1/4 teaspoon sugar, or to taste

    1. Preheat the grill to high.
    2. Grill the whole tomatoes and whole jalapeņo on all sides until they are evenly charred. Grill the onion slices until they are lightly charred on both sides. Cut the jalapeņo in half and remove the seeds.

    3. Place the tomatoes, seeded jalapeņo, onion, and cilantro in a blender and puree. Season with salt, pepper and sugar. Chill. (The salsa can be made ahead of time and stored in the refrigerator for up to 1 week.)

    Serving Size: about 2 tablespoons

    Per Serving
    Calories 11
    Carbohydrate 3 g
    Fat 0 g
    Fiber 1 g
    Protein 0 g
    Saturated Fat 0 g
    Sodium 40 mg




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