This recipe makes: 2 cups
Preparation time: 10 minutes
Cooking time: 15 minutes
4 ripe organic plum tomatoes, cored
1 medium organic vidalia onion, peeled and sliced into 1/2-inch slices
1 jalapeño pepper
1/2 cup chopped, fresh cilantro leaves
Salt to taste
Freshly ground black pepper
1/4 teaspoon coconut sugar, or to taste
1. Preheat the grill to high.
2. Grill the whole tomatoes and whole jalapeño on all sides until they are evenly charred. Grill the onion slices until they are lightly charred on both sides. Cut the jalapeño in half and remove the seeds.
3. Place the tomatoes, seeded jalapeño, onion, and cilantro in a blender and puree. Season with salt, pepper and sugar. Chill.
The salsa can be made ahead of time and stored in the refrigerator for up to 1 week.
Serving Size: 2 tablespoons
Protein 0 g
Total Carbohydrate 3 g
Dietary Fiber 1 g
Sodium 40 mg
Total Fat 0 g
Saturated Fat 0 g
Percent Calories from Fat 8%
Percent Calories from Protein 13%
Percent Calories from Carbohydrate 78%