Burnt Salsa recipe

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Ingredients

18 roma (plum) tomatoes
4 jalapeno peppers, stemmed
4 serrano chile peppers, stemmed
4 Anaheim chile peppers, stemmed
¼ cup chopped onion
¼ cup chopped fresh cilantro
1 tablespoon lime juice
1 ½ teaspoons salt
1 ½ teaspoons chili-lime seasoning (such as Tajin®)
1 teaspoon ground black pepper

Nutrition Info

10.2 calories
carbohydrate: 2.2 g
cholesterol: : -
fat: 0.1 g
fiber: 0.6 g
protein: 0.5 g
saturatedFat: : -
servingSize: -
sodium: 130.3 mg
sugar: 1.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat an outdoor grill for high heat and lightly oil the grate. Place tomatoes, jalapeno peppers, serrano peppers, and Anaheim peppers on grill.

  2. Cook on the preheated grill, turning often, until tomatoes have collapsed and all peppers are blackened, 30 to 40 minutes.

  3. Transfer tomatoes, jalapeno peppers, serrano peppers, and Anaheim peppers to a large serving bowl, blend with an immersion blender until chunky. Add onion, cilantro, lime juice, salt, chili-lime seasoning, and black pepper, stir salsa to combine.

Recipe Yield

4 cups

Recipe Note

A hot salsa cooked on a gas grill or over your favorite charcoal.

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