Grilled Tomato and Bell Pepper Salsa

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.

Quick look

  • prep 20 min    cook 12 min
  • serves 6


  • 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
  • 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

    How to make it   32 minutes

  • 1

    Heat grill to medium hot or preheat broiler. Brush tomatoes and onion with oil. Place tomatoes, onion, and corn on grill or broiler pan.

  • 2

    Grill or broil 4 inches from heat, turning frequently, until lightly browned, 10 to 12 minutes.

  • 3

    When cool enough to handle, finely chop tomatoes and onion. Remove husk from corn and cut kernels from cob.

  • 4

    In serving bowl, combine tomatoes, onion, corn, red pepper, yellow pepper, garlic, cumin, oregano, salt, chili powder, and cilantro. Refrigerate until ready to serve.

  • Nutritional Information(per serving)

    • Calories: 48
    • Fat: 2 g
    • Saturated Fat: 0 g
    • Cholesterol: o mg
    • Sodium: 202 mg
    • Carbs: 8 g
    • Protein: 1 g
    • Fiber: 2 g

Become more interesting every week!

Get our Read Up newsletter

how we use your e-mail
We will use your email address to send you this newsletter. For more information please read our privacy policy.