In Epi's 3-Ingredient Recipes series, we show you how to make great food with just three ingredients (plus staples like oil, salt, and pepper).Grilling the onions and half of the tomatoes adds smoky depth and sweetness to this riff on pico de gallo.
Makes about 3 cups
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.
Salsa can be made 1 day ahead. Transfer to an airtight container and chill.
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4 tomatoes is 3 ounces?.......
This is delicious. Cooking the tomato and onion adds depth especially as tomatoes go out of season. Will definitely make again.
This is delicious! So fresh and so different. I decided to roast the jalapeños to reduce the heat, which didn't give it any heat at all. Next time, I'll use one fresh and one roasted. Other than that - maybe a bit of fresh cilantro.
Laguna Niguel, CA