Fire Roasted Tomato Salsa with Avocado (02.03.14)

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  • 2 large ripe tomatoes
  • 1 large jalapeño pepper
  • 2 cloves (small) garlic, chopped
  • 1/4 cup cilantro
  • 1 avocado, diced
  • Salt and Pepper, to taste

 

Preheat grill to high (or preheat broiler).

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.)

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

Season with salt and pepper, to taste. Add the diced avocado on top. Serve with tortillas chips and/or cucumber slices or over chicken breast or white fish.