Liven up your next party with homemade grilled salsa. The charred fresh vegetables add way more depth than the stuff that comes out of a jar.
Prep: 15 mins
Cook: 15 mins
4 roma tomatoes
2 tomatillas, peeled
1 anaheim pepper
1 yellow onion, sliced
1 yellow pepper
juice of 1 lime
1 teaspoon cumin
1Heat grill to high.
2Toss the vegetables in olive oil, salt and pepper.
3Grill over direct heat until charred on all sides, turning occasionally.
4Remove from grill. Place the Anaheim and jalapeno peppers in a plastic bag. Seal and let rest for five minutes. Remove from the bag. Scrape off the skin and remove the stems. For milder salsa, remove the seeds, too.
5Chop all of the vegetables. Add juice from 1 lime and salt, pepper and cumin to taste.
6Serve with tortilla chips immediately. Or chill and serve later.