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Recipes
August 2016

Chile, Tomato, and Charred Red Onion Salsa

By Chris MoroccoPhotography by Marcus Nilsson
Image may contain Food Bread Pancake and Ketchup
Marcus Nilsson

When you're working with chiles, you should be wearing rubber gloves. Sound funny? Well, it won't after you accidentally touch your eyes.

Recipe information

  • Yield

    Makes about 2 cups

Ingredients

1

small red onion, cut through root end into 8 wedges

2

teaspoons vegetable oil

Kosher salt

2

medium beefsteak tomatoes, chopped

5

Fresno or other medium-spicy chiles, 3 with seeds removed, chopped, 2 thinly sliced

½

habanero chile, seeds removed

2

tablespoons fresh lime juice

Need to make a substitution?

Preparation

  1. Step 1

    Prepare a grill for medium-high or heat broiler. Toss onion with oil in a medium bowl; season with salt. Grill or broil, turning occasionally, until blistered on all sides, 8–10 minutes. Let cool, then chop.

    Step 2

    Toss charred onion, tomatoes, both types of chiles, and lime juice in a clean medium bowl to combine. Let sit, tasting every few minutes, until desired level of heat is reached, then discard habanero; season with salt.

    Step 3

    Do Ahead: Salsa can be made 3 days ahead. Cover and chill. Taste and adjust seasoning with more salt and lime juice just before serving.

Nutrition Per Serving

For 8 servings (4 Tbsp. each): Calories (kcal) 35 Fat (g) 1.5 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 6 Dietary Fiber (g) 1 Total Sugars (g) 3 Protein (g) 1 Sodium (mg) 5
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