Grilled Salsa

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
  1. Cook tomatoes, onions, chilies, and peppers on grill until slightly blackened, or broil until blackened.
  2. Place small amounts of each vegetable in blender or food processor. Chop up finely.
  3. Add chopped garlic, cilantro, salt, and lemon/lime juice and mix thoroughly.
  4. Refrigerate.
  5. Reduce number of Serrano chilies for milder salsa.

Potassium: 116
Sodium: 98
Phosphorus: 15