Chile, Tomato, and Charred Red Onion Salsa
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
Preparation
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