Best Burnt Salsa Recipes

Burnt Salsa image

Provided by Patty C

Time 40m

Yield 32

Number Of Ingredients 10

18 roma (plum) tomatoes
4 jalapeno peppers, stemmed
4 serrano chile peppers, stemmed
4 Anaheim chile peppers, stemmed
¼ cup chopped onion
¼ cup chopped fresh cilantro
1 tablespoon lime juice
1 ½ teaspoons salt
1 ½ teaspoons chili-lime seasoning (such as Tajin®)
1 teaspoon ground black pepper

Steps:

Preheat an outdoor grill for high heat and lightly oil the grate. Place tomatoes, jalapeno peppers, serrano peppers, and Anaheim peppers on grill.
Cook on the preheated grill, turning often, until tomatoes have collapsed and all peppers are blackened, 30 to 40 minutes.
Transfer tomatoes, jalapeno peppers, serrano peppers, and Anaheim peppers to a large serving bowl; blend with an immersion blender until chunky. Add onion, cilantro, lime juice, salt, chili-lime seasoning, and black pepper; stir salsa to combine.

Nutrition Facts : Calories 10.2 calories, Carbohydrate 2.2 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.5 g, Sodium 130.3 mg, Sugar 1.4 g

MAS MALO'S BURNT HABANERO CREMA SALSA image

Number Of Ingredients 6

one container of mexican crema (you can substitute sour cream)
1 can chipotle peppers in adobo sauce
1 cup of fresh cilantro
1 lime (think the original uses orange juice)
1 1/2 tablespoons honey
salt

Steps:

In a food processor: blend the crema (about 80% of the container), cilantro, juice of half a lime, a pinch of salt, 1 1/2 tablespoons honey & chipotle peppers from entire can (do not add all the sauce that is in the can- just the peppers). Blend until well combined. Add salt to taste If you desire a more spicy salsa add additional adobo sauce from the can of peppers. If you desire a less spicy salsa, add additional crema and honey to taste.