Source: dLife

Fire-roasted tomatoes combine with chile and red onions to make a delicious salsa.

Servings

1 Chile Peppers, jalapeno, whole (use gloves when handling)
2 oz fresh chopped red onion , minced (1/4 cup)
0.33 cup fresh cilantro , chopped leaves
0.25 cup fresh lime juice
0.75 tsp salt
2 lb fresh tomatoes , each cut lengthwise in half and cored (about 8 large or 10 mediium tomatoes)
1 oz olive oil (2 tablespoons)
0.5 tsp salt
0.25 tsp black pepper , freshly ground

1 To prepare Grilled Tomatoes: Use charcoal fire or gas grill for covered direct grilling over medium-high heat, or use your oven's broiler.
2 Using a large bowl, toss tomatoes with oil, salt and pepper. With long-handled basting brush, lightly oil grill rack. Place tomatoes on hot rack. Cover grill and cook tomatoes, turning once, until tomatoes begin to char and soften, aout 8 to 10 minutes.
3 While tomatoes are grilling, and using tongs to handle, place whole jalapeno on the same grill rack and cook over medium-high heat. Turn occasionally, until skin is charred and blistered, about 8 minutes. Transfer jalapeno to cutting board and cool.
4 Using gloves, remove stem, skin, and seeds from jalapeno; discard. Finely chop jalapeno. Chop tomatoes.
5 In a separate bowl, combine jalapeno, tomatoes with any juices, onion, cilantro, lime juice, and salt. If not serving immediately, cover and refrigerate up to 3 hours. Serve with tortilla chips.

For a healthy snack, serve with chips such as Guiltless Gourmet Unsalted Yellow Corn.