Grilled Tomato and Red Pepper Salsa

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Prep Time
15
 minutes
Cook Time
10
 minutes
Makes
8
 servings
  • Ingredients & Instructions
  • Reviews

FEATURED PRODUCT


INGREDIENTS


  • 1

    bag Mission Thin & Crispy Tortilla Chips
  • 4

    Roma tomatoes, halved
  • 2

    red bell peppers, halved and seeded
  • jalapeño peppers, to taste
  • 1

    medium onion, peeled and halved
  • 2

    tbsp. vegetable oil
  • ½

    cup chopped cilantro
  • 2

    tbsp. lime juice
  • 2

    garlic cloves, minced or pressed
  • ¾

    tsp. salt

INSTRUCTIONS


  • Step 1

    Prepare a hot two-zone grill fire or preheat a gas grill on medium-high for 10 minutes, then turn one burner down to medium. Alternatively, preheat a grill pan or indoor grill over medium-high heat.

  • Step 2

    Lightly brush tomatoes, peppers, jalapeños, and onion with oil and grill, turning occasionally, until charred and tender, about 10 minutes. Transfer to a cutting board and let cool slightly. Cut vegetables into chunks, discarding jalapeño stems (and seeds, if desired), and transfer to a food processor.

  • Step 3

    To food processor add cilantro, lime juice, garlic, and salt and pulse until everything is finely chopped.

  • Step 4

    Transfer salsa to a bowl and serve with tortilla strips.

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