Burnt Salsa
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Recipe Summary Burnt Salsa
A hot salsa cooked on a gas grill or over your favorite charcoal.Ingredients | Gas Law Conversions Worksheet18 roma (plum) tomatoes4 jalapeno peppers, stemmed4 serrano chile peppers, stemmed4 Anaheim chile peppers, stemmed¼ cup chopped onion¼ cup chopped fresh cilantro1 tablespoon lime juice1 ½ teaspoons salt1 ½ teaspoons chili-lime seasoning (such as Tajin®)1 teaspoon ground black pepperDirectionsPreheat 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, chili-lime seasoning, and black pepper; stir salsa to combine.Don't be afraid of cooking your vegetables too long. The burnt flavor is what makes this salsa.Info | Gas Law Conversions Worksheetprep: 10 mins cook: 30 mins total: 40 mins Servings: 32 Yield: 4 cups
TAG : Burnt SalsaAppetizers and Snacks, Dips and Spreads Recipes, Salsa Recipes, Tomato Salsa Recipes,
