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My review
Burnt Salsa
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Patty C
"A hot salsa cooked on a gas grill or over your favorite charcoal."
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Ingredients
40 m servings 10Original recipe yields 32 servings (4 cups)
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- US
- Metric
Directions
{{model.addEditText}} Print- Preheat an outdoor grill for high heat and lightly oil the grate. Place tomatoes, jalapeno peppers, serrano peppers, and Anaheim peppers on grill.
- Cook on the preheated grill, turning often, until tomatoes have collapsed and all peppers are blackened, 30 to 40 minutes.
- 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, chile powder with lime, and ground black pepper; stir salsa to combine.
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Footnotes
- Cook's Note:
- Don't be afraid of cooking your vegetables too long. The burnt flavor is what makes this salsa.
Nutrition Facts
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Reviews
Read all reviews 2Most helpful
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Newest
8/12/2017
I loved everything about this! The char on the veggies was a really nice touch and made a huge difference in the overall flavor.
9/6/2018
Made this, but our Roma tomatoes were on the small size. I used 24 instead of the 18 and it was just PERFECT. Added a hatch pepper to the mix also. The recipe as is, only made a little over 2...