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Ingredients40 m servings 10 cals
Original recipe yields 32 servings (4 cups)
- 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.
- Cook's Note:
- Don't be afraid of cooking your vegetables too long. The burnt flavor is what makes this salsa.
Per Serving: 10 calories; 0.1 g fat; 2.1 g carbohydrates; 0.5 g protein; 0 mg cholesterol; 113 mg sodium. Full nutrition
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