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Burnt Salsa

Patty C

"A hot salsa cooked on a gas grill or over your favorite charcoal."
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40 m servings 10 cals
Original recipe yields 32 servings (4 cups)

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  • Prep

  • Cook

  • Ready In

  1. Preheat an outdoor grill for high heat and lightly oil the grate. Place tomatoes, jalapeno peppers, serrano peppers, and Anaheim peppers on grill.
  2. Cook on the preheated grill, turning often, until tomatoes have collapsed and all peppers are blackened, 30 to 40 minutes.
  3. 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.

Nutrition Facts

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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I loved everything about this! The char on the veggies was a really nice touch and made a huge difference in the overall flavor.