Fire-Roasted Tomato Salsa

Serve this wonderfully smoky, spicy dip with tortilla chips. For photo, see ♣.

PREP: 15 minutes GRILL: about 8 minutes

MAKES: about 3 cups

1 recipe Grilled Plum Tomatoes

1 large jalapeño chile

¼ cup minced red onion

cup chopped fresh cilantro

¼ cup fresh lime juice

teaspoon salt

1. Prepare Grilled Plum Tomatoes.

2. While tomatoes are grilling, place whole jalapeño on same rack and grill, turning occasionally, until skin is charred and blistered, about 8 minutes. Transfer jalapeño to cutting board; set aside until cool enough to handle.

3. Remove stem, skin, and seeds from jalapeño; discard. Finely chop jalapeño. Chop tomatoes.

4. In large bowl, combine jalapeño, tomatoes with their juices, onion, cilantro, lime juice, and salt. If not serving right away, cover and refrigerate up to 3 hours.

EACH ¼ CUP: About 40 calories, 1g protein, 4g carbohydrate, 3g total fat (0g saturated), 0mg cholesterol, 250mg sodium