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    You are in: Home / Recipes / Great Roasted Salsa! Recipe
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    Great Roasted Salsa!

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    polly salama's Note:

    I saw this on PBS with Rick Bayless. He is a wonderful chef that cooks Mexican food and really knows his stuff. This is by far the BEST salsa I have ever had. The roasted flavor of the veggies is amazing! You could even use flavored wood chips in the grill to add more flavor. Anyway, I hope you try it--it is truly wonderful!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      On a grill bank all the coals to one side and start as usual.
    2. 2
      When coals are red, add the veggies to a big bowl with about 1 tbs of oil and coat.
    3. 3
      Put them on the grill next to the coals not directly over them.
    4. 4
      The tomatoes will be done first.
    5. 5
      When their skins split, take them off the grill.
    6. 6
      The onions will brown on each side and remove them.
    7. 7
      You want the skin on the peppers to blister but not burn.
    8. 8
      Let all the veggies cool down in the fridge for about one hour.
    9. 9
      Thinly slice onions.
    10. 10
      Remove the seeds from the peppers first.
    11. 11
      Chop the peppers and the tomatoes.
    12. 12
      Mince the garlic and add to the veggies.
    13. 13
      Add as much lime juice as you like and salt and pepper to taste.
    14. 14
      Stir together all ingredients.
    15. 15
      Put in fridge until cooled and the flavors can blend.

    Ratings & Reviews:

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    Nutritional Facts for Great Roasted Salsa!

    Serving Size: 1 (189 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 56.0
     
    Calories from Fat 6
    12%
    Total Fat 0.7 g
    1%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 14.7 mg
    0%
    Total Carbohydrate 12.1 g
    4%
    Dietary Fiber 3.7 g
    15%
    Sugars 4.6 g
    18%
    Protein 2.6 g
    5%

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