A delicious fire roasted salsa that's made on the grill.
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Author Jennifer West
Place your veggies on the grill and check them frequently. You need to turn them often.
Grill your veggies with the lid closed, you want a nice even heat going on under that lid. Make sure to check your veggies every few minutes to turn them. You want to try and get a good, even, baking.
The first thing to pull will be the tomatoes and green peppers. These will get an even browning in about 15 - 20 minutes.
The last pulled is the garlic and onion, taking an additional 10 minutes or so
When you have pulled all of the veggies, make sure to let them sit and cool for about 15 - 20 minutes. The skins come off very easy after grilling, so preparation is minimal from here.
Remove all of the skins from the veggies.
You will place in the food processor 1 jalapeno, 2 serranos, all tomatoes, onion, and half of the garlic head. Add a little cumin, cilantro, salt, and the juice from a lime. Give it a quick 10 second spin, then a couple of quick bursts for the chunky salsa.
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.