- 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®), or to taste
- 1 teaspoon ground black pepper
- 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.
05/16/2018
recipepes.com
Burnt Salsa, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
