Blackened Salsa
When you take it out of your fridge the following day add a tad more salt, stir it up and serve on your best tacos, nachos or just your favorite chips!
Servings: 1 cup
Calories: 239kcal
Ingredients
- 8 ripe on-the-vine tomatoes
- 1 cup cherry tomatoes
- 2-3 jalapeños
- 2 small garlic cloves
- 1 large shallot or 2 medium
- ½ a bunch of cilantro
- juice of 2 limes
- Salt and pepper to taste
Instructions
- Preheat oven to broil.
- Remove skin from shallot, but leave on garlic.
- Cut large tomatoes in half and place in large skillet (or jelly roll pan lined with foil) all tomatoes (skin side up), jalapeños, garlic, shallot under broiler until black.
- Remove tomatoes and flip garlic, shallot, jalapeños and blacken other side.
- Allow to cool to touch. cut jalapeños in half and scrape out seeds.
- remove skin from garlic.
- place all ingredients in blender- including cilantro and lime juice.
- Pulse until reaches your desired consistence.
- Salt and Pepper to taste.
- Allow salsa to come to room temperature then seal in air tight container and chill.
- Salsa is best when served after being chilled for a several hours.
Nutrition
Serving: 1c | Calories: 239kcal | Carbohydrates: 52g | Protein: 11g | Fat: 2g | Sodium: 70mg | Potassium: 2809mg | Fiber: 14g | Sugar: 32g | Vitamin A: 9295IU | Vitamin C: 205.8mg | Calcium: 126mg | Iron: 4mg