Burnt Salsa
Ingredients
- 18 roma (plum) tomatoes ⓘ
- 4 jalapeno peppers, stemmed ⓘ
- 4 serrano chile peppers, stemmed ⓘ
- 4 Anaheim chile peppers, stemmed
- 1/4 cup chopped onion
- 1/4 cup chopped fresh cilantro ⓘ
- 1 tablespoon lime juice ⓘ
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons chile powder with lime (such as Tajin(R)), or to taste ⓘ
- 1 teaspoon ground black pepper ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
295
kcal
15% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).