Roasted Rainbow Salsa

Serves: 5
Total Calories: 95
Yield: 4 cups


3 large green chilies, such as Anaheims or poblanos
2 large firm tomatoes
1 yellow onion
1 red onion
1 head garlic
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
1/2 cup chopped cilantro
juice of 1/2 lemon
1 clove fresh garlic, minced
salt and pepper to taste


Spray grill with cooking spray to prevent sticking and preheat to high.

Place whole vegetables directly on the grill and roast the chiles, tomatoes, onions, garlic, and peppers, turning frequently, until the skins are charred all over.

Remove the vegetables from the grill and place in a brown paper bag or a large bowl. Fold the bag over or cover the bowl and let sit at least 15 minutes, until vegetables are cool enough to handle. The charred skins should easily slip off the chiles, tomatoes, and peppers; use a paring knife to help remove the outer layers of the onions and garlic.

Cut vegetables into large chunks and place in a food processor or blender. Gently pulse to the desired consistency (do not overprocess). Place in a large bowl and add cilantro, lemon juice, fresh garlic, salt, and pepper. Chill at least 4 hours, preferably overnight.

Fun Fact: When storing fresh chiles, wash and dry the chiles, wrap them in paper towels, and store in the crisper section of the refrigerator. Do not store in plastic bags as moisture will accumulate and hasten spoiling.

Nutritional Facts:

Serves: 5
Total Calories: 95
Calories from Fat: 0

This Roasted Rainbow Salsa recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.

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