10 Sep Grilled Salsa
Grilled Salsa
Fresh vegetable salsa
- 2 lbs tomatillos
- 2 lbs roma tomatoes
- 2 large onions (cut in 3 rings)
- 6 serrano chilies
- 1 bag small peppers (yellow
- red (orange) or large)
- individual ones
- 4 large garlic cloves
- 1 bunch of cilantro leaves
- 2 tsp. salt
- 6 T. lemon or lime juice
- Cook tomatoes, onions, chilies, and peppers on grill until slightly blackened, or broil until blackened.
- Place small amounts of each vegetable in blender or food processor. Chop up finely.
- Add chopped garlic, cilantro, salt, and lemon/lime juice and mix thoroughly.
- Refrigerate.
- Reduce number of Serrano chilies for milder salsa.
Potassium: 116
Sodium: 98
Phosphorus: 15