Blackened Tomato Salsa

Perfect as an appetizer or at a party, this zesty salsa can be made ahead of time and stored in the freezer for up to three months.

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  • Makes: 12 servings
  • Serving Size: 1/4 cup
  • Makes: 3 cups
  • Prep: 10 mins
  • Broil: 13 mins

Blackened Tomato Salsa

Directions

  1. Preheat broiler. Arrange tomatoes on a rimmed baking sheet. Broil 3 to 4 inches from the heat 8 to 10 minutes or until skins are lightly charred, turning once. Add oil and garlic; toss to coat. Broil about 5 minutes more or until garlic is soft and tomato skins are blackened. Cool in pan on a wire rack.
  2. In a food processor or blender combine tomatoes, garlic, and any juices in pan. Add onions, chipotles, adobo sauce, and vinegar. Cover and process or blend until nearly smooth. Season to taste with salt.

From the Test Kitchen

To Store

Transfer leftover salsa to an airtight container; cover. Store in the refrigerator up to 1 week or freeze up to 3 months.

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Nutrition Facts (Blackened Tomato Salsa)

  • Per serving:
  • 45 kcal ,
  • 2 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 0 mg chol. ,
  • 80 mg sodium ,
  • 5 g carb. ,
  • 1 g fiber ,
  • 2 g sugar ,
  • 1 g pro.
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