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Epicurious

3-Ingredient Grilled and Fresh Tomato Salsa

By Anna Stockwell

3.8

(3)

Image may contain Food Bread and Pizza
Photo by Chelsea Kyle, Prop Styling by Sophie Strangio, Food Styling by Michelle Gatton

In Epi's 3-Ingredient Recipes series, we show you how to make great food with just three ingredients (plus staples like oil, salt, and pepper).Grilling the onions and half of the tomatoes adds smoky depth and sweetness to this riff on pico de gallo.

Recipe information

  • Total Time

    20 minutes

  • Yield

    Makes about 3 cups

Ingredients

4 medium tomatoes (about 3 ounces), divided
Olive oil (for brushing)
1 large white onion, cut into 1/4" rounds
1 jalapeño, seeded if desired, finely chopped
1 1/2 teaspoons kosher salt

Preparation

  1. Step 1

    Prepare a grill or grill pan for medium-high heat. Slice 2 tomatoes in half and brush each half with oil. Brush onion with oil. Transfer onions and tomatoes halves to hot grill and cook, turning occasionally, until slightly charred and softened, about 10 minutes. Let cool slightly.

    Step 2

    Remove seeds from remaining 2 tomatoes and cut into 1/4" cubes. Transfer to a medium bowl. Add jalapeño and salt and toss to combine. Finely chop cooled onions and tomatoes, then add to raw tomato mixture and toss to combine.

  2. Do Ahead

    Step 3

    Salsa can be made 1 day ahead. Transfer to an airtight container and chill.

TagsSalsaCondimentMexicanLatin AmericanTex-MexAmericanTomatoVegetableOnionRoot VegetableJalapeñoChileSnackStarterDairy FreeGluten FreeNut FreeVeganVegetarianQuickEasyMake AheadGrillingFourth of JulySummerEpicurious

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