Active Time

　　20 minutes

　　Total Time

　　20 minutes

　　In Epi's 3-Ingredient Recipes series, we show you how to make great food with just three ingredients (plus staples like oil, salt, and pepper).Grilling the onions and half of the tomatoes adds smoky depth and sweetness to this riff on pico de gallo.

　　

Ingredients

Makes about 3 cups

　　4 medium tomatoes (about 3 ounces), divided

　　Olive oil (for brushing)

　　1 large white onion, cut into 1/4" rounds

　　1 jalapeño, seeded if desired, finely chopped

　　1 1/2 teaspoons kosher salt

　　

Step 1

Prepare a grill or grill pan for medium-high heat. Slice 2 tomatoes in half and brush each half with oil. Brush onion with oil. Transfer onions and tomatoes halves to hot grill and cook, turning occasionally, until slightly charred and softened, about 10 minutes. Let cool slightly.

　　

Step 2

Remove seeds from remaining 2 tomatoes and cut into 1/4" cubes. Transfer to a medium bowl. Add jalapeño and salt and toss to combine. Finely chop cooled onions and tomatoes, then add to raw tomato mixture and toss to combine.

　　

Do Ahead

Step 3

Salsa can be made 1 day ahead. Transfer to an airtight container and chill.