Heat a charcoal or gas grill for direct cooking to medium-high heat. Toss heirloom tomatoes, Campari tomatoes, tomatillos, poblano peppers, jalapeno peppers, shallots, and garlic with olive oil and salt in a large bowl. Place vegetables on the grill for 10-15 minutes, or until vegetables are blistered and bursting. Remove from the grill and cool.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Looking to spice up your salsa? How about grilling your veggies, then blending? This salsa is made from a variety of grilled tomatoes, peppers, and shallots and blended with olive oil.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 3 heirloom tomatoes | ||
| 6 Campari tomatoes | ||
| 12 tomatillos | ||
| 3 poblano peppers | ||
| 2 jalapeno peppers | ||
| 2 shallots, sliced in half | ||
| 1 garlic head, sliced in half | ||
| 2 tbsp. Gustare Vita olive oil | ||
| 1 tsp. Hy-Vee salt | ||
| ½ lime, juiced |
Things To Grab
- Charcoal or gas grill
- Blender
Directions
Remove seeds from the poblano peppers and skins from the garlic. Pulse all in a blender until it reaches the desired consistency. Season with salt and lime juice.
Nutrition facts
Servings
110 Calories per serving
1/4 cup
Amounts Per Serving
- Total Fat: 1.5g
- Cholesterol: 0mg
- Sodium: 590mg
- Total Carbohydrates: 23g
- Protein: 4g
Daily Values
0%
Iron 10%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 15%