Serves: 5
Total Calories: 79
Yield: 3 to 4 cups
Combine 5 tomatoes and 4 jalapeños in a saucepan; cover with water and simmer for 20 to 25 minutes. Drain and chop coarsely. Arrange remaining tomatoes and jalapeños on a grill; heat until tender and slightly blackened. Remove and discard stems from jalapeños; cut into chunks. Combine tomatoes, jalapeños and remaining ingredients in a blender; blend to desired consistency, about 30 to 40 seconds. Chill and serve.
Tip: Salsa isn’t just for Mexican food anymore! Serve it as a condiment with grilled chicken, steaks and even hot dogs & burgers…delicious!
This Fire-Roasted Salsa recipe is from the Our Favorite Grilling Recipes Cookbook. Download this Cookbook today.
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