Lime-Basil Grilled Tomato Salsa
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- 8 tomatoes
- 4 shallots
- 4 green poblano peppers
- 1 green bell pepper
- Grill the first four items until charred and peeling
- 2 tablespoon(s) garlic minced
- 1 splash vinegar
- 1 handful lime-basil chopped
- 1 tablespoon(s) sugar
- 1 teaspoon(s) salt
- 1 teaspoon(s) ground cumin
- Let the grilled vegetable set in a bowl to cool after grilling--pour off the collected juice and slip the peels off.
- Put the vegetables and the remaining ingredients in the food processor bowl and chop coarsely. Freeze in 1/2 pint containers to preserve the fresh lime-basil flavor.
This recipe is a personal recipe added by DKahoe and has not been tested or endorsed by MyRecipes.
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