On Line Cookbook
Grilled Tomato Pepper Salsa
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Kate Ransdell

Serves/Makes:2 cups

  • 2 medium-size ripe tomatoes
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 thick slice (3/4-inch) white onion
  • 2 jalapeno chiles
  • 1 tsp (5 ml) olive oil
  • 1 tbsp (15 ml) Mexican oregano
  • 1/4 tsp (1 ml) salt
  • In a bowl toss tomato, bell peppers, onion slice and jalapeno in the oil.
  • Grill over charcoal fire until vegetables are soft and richly browned, about 10 minutes.
  • Pull off and discard tops from jalapenos and bell peppers; puree them with all other ingredients in a food processor or blender.
  • This is best if served at room temperature with grilled poultry or fish.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2019 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.