Home / Recipes / Summer Time Grilled Salsa Recipe – All Natural 4 Ingredient Salsa

Summer Time Grilled Salsa Recipe – All Natural 4 Ingredient Salsa

fresh-mango-salsa-recipe

As summer time rolls around, the barbeque rolls out, friends come over and we are all in need of an easy snack to keep them occupied while we finish dinner. This salsa recipe is quick, easy, cheap and will keep everyone coming back for more. Salsa is a staple in our household so we end up making this recipe fairly regularly throughout the summer while the ingredients are nice and fresh. This salsa will keep in the fridge for a few days just fine, as a matter of fact it tastes better after it has had a day to let the flavors mingle a bit, but it usually doesn’t last long so I wouldn’t worry about it going bad before you can finish it off!

Why this recipe is great for you:

  • -Tomatoes are a good source of Vitamin C, Vitamin K, Potassium and Manganese
  • -Serrano peppers are a good source of Vitamin E, Iron, Vitamin A and Vitamin B6
  • -Low in Saturated fat
  • -Low in Cholesterol
  • -Did I mention it only has four ingredients?

Here is what you will need:

  • 3 lbs of Roma tomatoes (The best kind of tomatoes are fresh tomatoes, but if I can’t find fresh tomatoes I prefer Romas)
  • 3 Large Serrano peppers (As a gauge, I buy my jarred salsa hot. So if you are a medium type person I would recommend 2 peppers and if you are a mild type person I would just go with one)
  • 2 cups loosely packed cilantro
  • 1 white onion or about 12 ounces
  • Salt and pepper
  • Don’t forget a bag of chips (just watch those ingredient lists if you’re trying to eat clean!)
  • *This recipe makes about 7 cups of salsa

Lets get started:
Here is the secret to what makes this salsa awesome; the grill. Before getting your knife and cutting board dirty, fire up your grill and get your tomatoes, peppers and onions on there. What we are trying to do is get a little bit of char on the outside of the ingredients and give them some depth of flavor. We don’t want too much, but just enough to where you can see them blister and turn brown/black on a couple of sides. After we get some nice color on the outside we bring them inside and let them cool down for a bit – they are going to be hot. Once they are cooled down, cut the stems off of your peppers, remove the tops of your tomatoes and half your onion. Time to load them up in your food processor or blender and hit puree. I like to get them down to decent chunks, then add my cilantro because in the end I like to have some larger pieces of cilantro in the salsa. This is purely a preference, so if its easier to add everything at once you can do that too. Once you get it down to the consistency that you like go ahead and add about a quarter teaspoon of salt and pepper, blend it in, and the flavors will jump right out at you. All you need to do next is open up a bag of chips and enjoy!

Nutritional information

  • Calories 37
  • Total Fat .4 g
  • Sodium 9 mg
  • Cholesterol 0mg
  • Potassium 435 mg
  • Dietary Fiber 5.1 g
  • Sugars 2.5 g
  • Protein 1.7 g
  • Vitamin A 31%
  • Vitamin C 44%
  • Iron 16%

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