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Yield: 8 servings - 2 tablespoons each



2 fresh tomatoes, cut in half and seeds squeezed out
1/2 green bell pepper, seeds and veins removed
1 anaheim chile pepper, cut in half, seeds and veins removed
1 green onion, cut in half
1/2 cup fresh cilantro, wash and remove stems

Preheat broiler. Make salsa by placing bell pepper, chile pepper, and green onion on a flat cookie tray skin sides up. Broil until skins blister and turn very brown. Drain off juice and discard. Place into blender or food processor. Add cilantro and puree.