Grilled Tomato and Bell Pepper Salsa

Add a unique element to salsa by grilling some of the components. This nearly fat-free topping can be used in so many ways.

[quicklook-recipe prep_time=”20 min” cook_time=”12 min” serves=”6″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]

[ingredients-left]

• 2 firm-ripe tomatoes
• 1 small onion, cut into 3/4 -inch-thick slices
• 2 teaspoons olive oil
• 1 ear corn, inner layer of husk intact
• 1 small red bell pepper, seeded and finely chopped
• 1 small yellow bell pepper, seeded and finely chopped

[/ingredients-left]
[ingredients-right]

• 2 cloves garlic, finely chopped
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano, crumbled
• 1/2 teaspoon salt
• 1/4 teaspoon chili powder
• 2 tablespoons chopped cilantro

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it ” time=”32 minutes”]

[step-item number=”1″ image_url=”” title=”” ]Heat grill to medium hot or preheat broiler. Brush tomatoes and onion with oil. Place tomatoes, onion, and corn on grill or broiler pan.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]Grill or broil 4 inches from heat, turning frequently, until lightly browned, 10 to 12 minutes.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]When cool enough to handle, finely chop tomatoes and onion. Remove husk from corn and cut kernels from cob.[/step-item]

[step-item number=”4″ image_url=”” title=”” ]In serving bowl, combine tomatoes, onion, corn, red pepper, yellow pepper, garlic, cumin, oregano, salt, chili powder, and cilantro. Refrigerate until ready to serve.[/step-item]

[nutrition-info calories=”48″ calories_fat=”” fat=”2 g” sat_fat=”0 g” choles=”o mg” sodium=”202 mg” carbs=”8 g” sugars=”” protein=”1 g” fiber=”2 g”][/nutrition-info]

[/step-list-wrapper]

Originally Published in Reader's Digest