This grilled veggie salsa is perfect for summertime!
Total Time: 02 hours 00 minutes
Servings: 20
Author: DCI Cookbook
Ingredients
- 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
Nutrition Per Serving
- Calories: 32.30
- Protein: 1.18 g
- Cholesterol: 0.00 mg
- Calcium: 15.24 mg
- Sodium: 237.54 mg
- Potassium: 279.30 mg
- Phosphorus: 37.10 mg
- Fiber: 1.88 g
- Fat: 0.60 g
Instructions
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.