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A hot salsa cooked on a gas grill or over your favorite charcoal.
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
Directions
Step 1
Preheat an outdoor grill for high heat and lightly oil the grate. Place tomatoes, jalapeno peppers, serrano peppers, and Anaheim peppers on grill.
Step 2
Cook on the preheated grill, turning often, until tomatoes have collapsed and all peppers are blackened, 30 to 40 minutes.
Step 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.
Cook’s Note:
Don't be afraid of cooking your vegetables too long. The burnt flavor is what makes this salsa.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 32 | |
| Calories 10 | |
| % Daily Value * | |
| Total Fat0g | 0% |
| Sodium130mg | 6% |
| Total Carbohydrate2g | 1% |
| Dietary Fiber1g | 2% |
| Total Sugars1g | |
| Protein1g | |
| Vitamin C14mg | 70% |
| Calcium6mg | 0% |
| Iron0mg | 1% |
| Potassium112mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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