Makes 4 servings


  • 4 large plum tomatoes (1¼ pounds), halved lengthwise
  • Vegetable oil, for brushing
  • 4 large cloves garlic, peeled
  • 1 jalapeño, finely chopped
  • ¼ cup minced white or red onion
  • ¼ tsp. smoked paprika
  • ¼ cup chopped cilantro
  • 1 Tbsp. lime juice
  • ½ tsp. kosher salt


Total time: 20 minutes

Preheat grill to high heat. Brush cut sides of tomatoes with oil and grill, cut sides down, until marks form, about 4 minutes. Using a metal spatula, transfer tomatoes to a large, shallow dish to cool.

Meanwhile, soak a wooden skewer in water for 10 minutes. Thread garlic sideways onto skewer, brush with oil, and grill over medium-high heat until browned, about 3 minutes per side. Remove cloves from skewer and finely chop.

Remove skins from tomatoes and discard. Finely chop tomatoes and transfer them, along with juices, to a medium bowl. Stir in garlic, jalapeño, onion, and smoked paprika. Just before serving, stir in cilantro, lime juice, and salt.


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