Grilled salsa

Yield: 1 Servings

Measure Ingredient
8 \N Roma Tomatoes
1 large Onion
2 \N Jalapeno Peppers
3 \N Anaheim Peppers
\N \N Regular Olive Oil; (not extra virgin)
1 can (Small) V8--we like it spicy
\N \N One lime ; Juice of
\N \N Cilantro to taste
1 teaspoon Salt

Halve tomatoes and onions and put all vegetables in a zip lock bag. Add a little oil and salt. Shake bag to cover all vegetables. Cook Veggies on the grill (use hickory, apple, or mesquite wood if desired). Don't burn the peppers and cook the tomatoes over medium heat until the skin is ready to lift off. Remove all vegetables and peel tomatoes. Peel peppers too if you burned them. Don't worry if you burn the onion. Place veggies in the blender or food processor. Add some V8, the lime juice, and the cilantro.

Blend until it looks right for your taste.

Posted to recipelu-digest by LSHW <shusky@...> on Feb 15, 1998

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