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Ingredients40 m servings 10
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.
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- 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 2.1 0.5 0 113 Full nutrition
ReviewsRead all reviews 2
I loved everything about this! The char on the veggies was a really nice touch and made a huge difference in the overall flavor.