Fire-roasted Salsa

Fire-roasted Salsa

Yields6 Servings

Rating
CATEGORY

Ingredients

 6 roma tomatoes
 4 tomatillos, husks removed
 ½ medium yellow onion
 12 serrano chile peppers, depending on heat preference
 2 cloves garlic
  cup fresh cilantro
 1 tbsp lime juice
 ¼ tsp cumin
 ½ tsp sea salt
 ½ tsp fresh ground pepper
 Vegetable oil

Directions

1

Line grill with foil and preheat grill to medium-high heat.

2

In a large bowl, toss tomatoes, tomatillos, onions, serrano peppers and garlic with a drizzle of vegetable oil.

3

Place tossed vegetables on grill until they are blistered and charred, about 8-10 minutes, turning periodically. Once vegetables are cool, peel the skin off the tomatoes and tomatillos. Add grilled vegetables, cilantro, lime juice, cumin, salt, and pepper to food processor. Pulse until desired consistency. Add more salt and pepper, to taste. Place in refrigerator until ready to be served.

Panzanella

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Ingredients

 6 roma tomatoes
 4 tomatillos, husks removed
 ½ medium yellow onion
 12 serrano chile peppers, depending on heat preference
 2 cloves garlic
  cup fresh cilantro
 1 tbsp lime juice
 ¼ tsp cumin
 ½ tsp sea salt
 ½ tsp fresh ground pepper
 Vegetable oil

Directions

1

Line grill with foil and preheat grill to medium-high heat.

2

In a large bowl, toss tomatoes, tomatillos, onions, serrano peppers and garlic with a drizzle of vegetable oil.

3

Place tossed vegetables on grill until they are blistered and charred, about 8-10 minutes, turning periodically. Once vegetables are cool, peel the skin off the tomatoes and tomatillos. Add grilled vegetables, cilantro, lime juice, cumin, salt, and pepper to food processor. Pulse until desired consistency. Add more salt and pepper, to taste. Place in refrigerator until ready to be served.

Fire-roasted Salsa

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