Burnt Salsa

10 ingredients
3 steps

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

Directions

  1. 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. 2
    Cook on the preheated grill, turning often, until tomatoes have collapsed and all peppers are blackened, 30 to 40 minutes.
  3. 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.

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