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Grilled Chile and Tomato Salsa

Recipe #299872 | 25 min | 5 min prep | 1 1/2 cups (Change Servings)
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cookiedog

RECIPE BY: cookiedog

This is a very mild salsa with a nice smoky flavor. Great served with tacos, flautas, grilled meats, or chips The salsa ingredients should be grilled until well blackened. If you would like a hotter salsa just add more serranos. From my favorite cookbook, Baja: Cooking on the Edge.

Posted on: Apr 22, 2008

Print Recipe

Ingredients

  • 3 large fresh anaheim chili
  • 1 fresh serrano chili
  • 3 ripe roma tomato
  • 2 garlic clove, unpeeled
  • 1/4-1/2 cup water
  • 1 teaspoon white vinegar
  • 3/4 teaspoon kosher salt

    • Directions

    1. 1
      Lay a sheet of foil in a heavy cast-iron frying pan or comal. Over high heat in a well-ventilated area, dry-roast the chiles, tomatoes, and garlic. Roast the Anaheims and tomatoes until well blackened on all sides; roast the garlic and serrano just until softened.
    2. 2
      Cool the chiles. Core the tomatoes and drop into a food processor. Stem the serrano, peel the garlic, and add them to the processor.
    3. 3
      Stem and seed the Anaheims; do not peel. Add to the processor and pulse until smooth. Scrape into a bowl and add the water, vinegar, and salt.

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    Nutrition Facts

    Serving Size 1 cups 285g

    Recipe makes 1 1/2 cups)

    Calories 73
    Calories from Fat 4 (6%)
    Amount Per Serving %DV
    Total Fat 0.5g 0%
    Saturated Fat 0.1g 0%
    Monounsaturated Fat 0.1g
    Polyunsaturated Fat 0.3g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 887mg 36%
    Potassium 692mg 19%
    Total Carbohydrate 16.7g 5%
    Dietary Fiber 3.3g 13%
    Sugars 9.0g
    Protein 3.6g 7%
    Vitamin A 2344mcg 46%
    Vitamin B6 0.5mg 23%
    Vitamin B12 0.0mcg 0%
    Vitamin C 280mg 467%
    Vitamin E 1mcg 4%
    Calcium 41mg 4%
    Iron 1mg 9%

    how is this calculated?

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