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–+ servings

Fire Roasted Salsa Grilling Recipe

Jennifer West
A delicious fire roasted salsa that's made on the grill. 
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetiser
Cuisine Mexican
Servings 6
Calories 23 kcal

Ingredients
  

  • Roma Tomatoes
  • Jalapeno
  • Garlic Head
  • Whole onion
  • 2 Serranos
  • Cumin
  • Salt
  • Cilantro
  • 1 Lime

Instructions
 

  • 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.
  • Serve with chips.

Nutrition

Calories: 23kcalCarbohydrates: 7gSodium: 2mgPotassium: 104mgFiber: 2gSugar: 1gVitamin A: 115IUVitamin C: 24.9mgCalcium: 22mgIron: 0.4mg

*Nutritional information is a calculated guesstimate. Please note that this can change with different brands and modifications you may make to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements you're using with each recipe.

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