Add some smoky flavor to a classic fresh salsa that's great as a pairing with your favorite protein, over eggs, or simply enjoyed with some crispy tortilla chips. Best made when tomatoes are in season. Round tomatoes will hold their shape on the grill while roma tomatoes will be drier, just make sure to halve them lengthwise.
2 lbs ripe tomatoes, cored & halved
1 tbsp extra-virgin olive oil
Salt & freshly ground black pepper
¼ cup white onion, finely chopped
1 jalapeño chile, seeded & minced
2 tbsp minced fresh cilantro
1—2 tbsps freshly squeezed lime juice
Yield: 2 cups
1. Gently toss the halved tomatoes with the oil, 1/2 tsp salt and 1/3 tsp black pepper in a large bowl. Let marinate for 1/4-1 hour.
2. Prepare your grill. Light your preferred charcoal in a chimney starter, once coals are slightly ashy white, pour evenly inside your YAK grill. Set your wire or mesh grilling grate in place and wait about 2-3 minutes. The temperature should be very hot, where you can hold your hand 5 inches above the grill grate for no longer than ~2 seconds.
3. Clean and oil cooking your grill grate. Place tomatoes cut sides down on grill until they're nicely charred and begin to soften, about 3-5 minutes. Using tongs flip the tomatoes and grill the skin sides until charred, another 3-4 minutes. Remove tomatoes to bowl with remaining liquid and let cool to room temperature.
4. Remove and reserve the charred tomato skins; dice the tomatoes and chop skins finely. Combine tomatoes, skins, any reserved juice, the onion, jalapeño, cilantro, and 1 tablespoon of the freshly squeezed lime juice in a bowl. Let stand at room temperature for about 1/2 hour then season with salt and pepper and up to another tablespoon of lime juice, or to your taste. Serve or refrigerate before serving. Good up to 2 days in the fridge.