A hot salsa cooked on a gas grill or over your favorite charcoal.

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Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an outdoor grill for high heat and lightly oil the grate. Place tomatoes, jalapeno peppers, serrano peppers, and Anaheim peppers on grill.

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  • 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, chili-lime seasoning, and 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

10.2 calories; protein 0.5g 1% DV; carbohydrates 2.2g 1% DV; fat 0.1g; cholesterolmg; sodium 130.3mg 5% DV. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/12/2017
I loved everything about this! The char on the veggies was a really nice touch and made a huge difference in the overall flavor. Read More
(1)
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/12/2017
I loved everything about this! The char on the veggies was a really nice touch and made a huge difference in the overall flavor. Read More
(1)
Rating: 5 stars
09/06/2018
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 pints. Next time I will at least double the recipe to make more for canning. Love the stuff. Made it last year too. Now to go buy more peppers and make a double batch. Thank you for sharing. Read More