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Any Day Charred Salsa

  • Author: Gianna Nebbia
  • Total Time: 15
  • Yield: 4-6 1x


  • 4 roma tomatoes
  • 1/2 of a red onion
  • 6 cloves of garlic, papery skin on
  • 2 jalapenos
  • 1 Tb Olive oil
  • 3 Tb fresh grapefruit juice
  • Salt


  1. Place the first 4 ingredients whole on a baking sheet lined with parchment paper or foil. Broil on high on the top rack closest to the heat, rotating and removing from oven as vegetables blacken. Garlic and jalapeños will be first to come out of the oven after about 6-8 minutes.
  2. Place vegetables on a cutting board and cover them with a bowl to allow them to steam for 5 minutes. Remove stems from jalapeños and paper from garlic. Coarsely chop all of the vegetables and place them in a bowl, stir in olive oil, grapefruit juice, and a big pinch salt.

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