ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Grilled Two-Chili Salsa

Yield Makes about 1 1/2 cups

Ingredients

  • 2 fresh Anaheim chilies (about 6 oz. total)
  • 2 fresh habanero chilies (1/2 oz. total)
  • 1/2 pound green onions
  • 4 Roma tomatoes (about 14 oz. total)
  • 1 tablespoon red wine vinegar

Nutrition Information

  • calories 8.8
  • caloriesfromfat 10 %
  • protein 0.4 g
  • fat 0.1 g
  • satfat 0.0 g
  • carbohydrate 2 g
  • fiber 0.5 g
  • sodium 3.4 mg
  • cholesterol 0.0 mg

How to Make It

  1. Rinse 2 fresh Anaheim chilies (about 6 oz. total) and 2 fresh habanero chilies (1/2 oz. total). Wearing kitchen gloves, cut chilies in half lengthwise; remove and discard seeds, veins, and stems. Rinse 1/2 pound green onions and trim ends. Rinse 4 Roma tomatoes (about 14 oz. total), and cut in half. Lay vegetables on a lightly oiled barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold hand at grill level only 2 to 3 seconds); close lid on gas grill. Turn as needed until lightly browned, about 3 minutes for green onions and habaneros, about 8 minutes for tomatoes, and 12 to 15 minutes for Anaheims. Remove from grill as cooked. When vegetables are cool, coarsely chop them. In blender or food processor, combine chopped vegetables, any juices, and 1 tablespoon red wine vinegar; whirl until smooth. Add salt to taste. If making sauce up to 1 day ahead, cover and chill.

  2. Nutritional analysis per tablespoon.