David Byrd : Byrd's Eye View
David Byrd
Chief Marketing Officer for ANPI

Grilled Vegetable Salsa

Ingredients
  • 2 tablespoons canola oil, plus more for brushing tomatoes
  • 1 or 2 jalapeños, depending upon desired heat (medium or hot)
  • 1 small red onion quartered
  • 1 clove garlic, peeled
  • 2 large tomatoes halved and seeded
  • Salt and freshly ground black pepper
  • 1lime, juiced
  • 1/4 cup chopped fresh cilantro leaves

Heat grill to high.

Brush all vegetables with oil. Grill on both sides until charred and soft.

Transfer everything to a food processor; add the limejuice, salt and pepper, and process until smooth. Add the cilantro and pulse a few times. Transfer to a bowl and serve as an accompaniment to fajitas or other Mexican entrées or with tortilla chips.

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