Grilled Salsa
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
6 Plum tomatos1 or 2 Jalapeno peppers1/2 to 1 Bell Peper1 Small onion3 Cloves of garlic1 Tbsp cilantro1 Tbsp parsley
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.
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.
Nutritional Info 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
Member Reviews
-
KARENNICHOLSON2
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