Grilled Salsa
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 Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Appetizer
Cuisine: Mexican
Servings: 4
- 4 roma tomatoes
- 2 tomatillos peeled
- 2 jalapenos
- 1 Anaheim pepper
- 1 yellow onion sliced
- 1 yellow pepper
- olive oil
- salt
- pepper
- juice of 1 lime
- 1 tsp cumin
Heat grill to high.
Toss the vegetables in olive oil, salt and pepper.
Grill over direct heat until charred on all sides, turning occasionally.
Remove 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.
Chop all of the vegetables. Add juice from 1 lime and salt, pepper and cumin to taste.
Serve with tortilla chips immediately. Or chill and serve later.
Calories: 44kcal | Carbohydrates: 9g | Protein: 1g | Sodium: 52mg | Potassium: 322mg | Fiber: 2g | Sugar: 4g | Vitamin A: 670IU | Vitamin C: 78.2mg | Calcium: 20mg | Iron: 0.8mg