General
| Servings/Makes: | 24 (2 tbsp) |
|---|---|
| Total Time: | 1 hr 25 mins |
| Type: | Appetizer |
| Attributed to: | McCormick |
| Web Source: | http://www.mccormick.com/recipedetail.cfm?id=10516 |
| Tried: |
Ingredients
| Ingredient | Amount |
|---|---|
| Tomatoes | 4 medium ripe |
| Olive oil, extra virgin | 2 tbsp, divided |
| Onions, sweet | 1/4 cup chopped |
| Juice, lime | 1 tbsp |
| Salt, kosher | 1 tsp |
| Pepper, chipotle chile | 3/4 tsp |
| Cumin, ground | 1/2 tsp |
| Garlic powder | 1/2 tsp |
Nutritional Information
| Calories: | 17 |
|---|---|
| Fat: | 1g |
| Cholesterol: | 0mg |
| Sodium: | 83mg |
| Carbohydrates: | 2g |
| Fiber: | 0g |
| Protein: | 0g |
| Daily Values: | |
| Exchanges: | |
| Diabetic Friendly: | |
| Low Fat: |
Directions
Rub tomatoes with 1 tablespoon olive oil. Grill over high heat, turning frequently until tomato skin is charred. Finely chop tomatoes.
Combine tomatoes with remaining ingredients, cover and refrigerate 1 hour.
Comments / Suggestions
Cook's Tip: Cut tomatoes in half before grilling for more roasted flavor. For a milder kick, decrease chipotle to 1/2 teaspoon.