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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 9.2
  • Total Fat: 0.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 2.6 mg
  • Total Carbs: 2.1 g
  • Dietary Fiber: 0.4 g
  • Protein: 0.4 g

View full nutritional breakdown of Grilled Salsa calories by ingredient
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Grilled Salsa

Submitted by: AGLADY2

Introduction

roasted veggies make an easy salsa roasted veggies make an easy salsa
Number of Servings: 16

Ingredients

    6 Plum tomatos
    1 or 2 Jalapeno peppers
    1/2 to 1 Bell Peper
    1 Small onion
    3 Cloves of garlic
    1 Tbsp cilantro
    1 Tbsp parsley

Directions

I threw these veggies on the grill after we made steaks then put them in the refrigerator to cool overnight. It took all of five minutes to throw them in the food processor and have fresh salsa!!

Place all vegetables inclucing garlic on a hot grill and let them cook for 30 - 60 minutes. It's ok if they turn black! Let cool. Once cool peel skin of tomatos and peel three cloves of garlic place all ingredients in the food processor and pulse until desired consistency.

ENJOY with baked tortilla chips, celery, baked potatos or chicken.

Makes 16 servings (2 tbsp. each)

Number of Servings: 16

Recipe submitted by SparkPeople user AGLADY2.






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  • 1 of 1 people found this review helpful
    Rather than a blender, do as my friend Jose' does when there's no mocajete around: He uses a simple plastic bowl & the bottom of a plastic cup to mash & blend the ingredients, after they have cooked on the grill. No need to chill, just let them cool a little, "blend 'em up" (by hand) & enjoy! - 4/27/10

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  • try - 8/23/13

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