Recipe Ingredients
- 6 plum tomatoes, stem removed
- 2 jalapeño peppers, stem removed
- 1 medium yellow onion, peeled and halved
- 3 Tablespoons olive oil
- 1/2 cup fresh cilantro, chopped
- 2 cloves garlic, minced
- 1 lime, juiced
- Kosher salt and freshly ground black pepper, to taste
- 1 (7.5-ounce) box Del Corazon Chicken Empanadas or Beef Empanadas
Recipe Directions
- Preheat grill to medium-high heat. Coat tomatoes, jalapeño and onion in olive oil. Grill vegetables, turning occasionally until charred and softened, about 10 - 15 minutes.
- Place grilled vegetables, cilantro, garlic and lime juice in food processor and pulse until a chunky salsa forms. Season with salt and pepper to taste. Transfer to serving bowl.
- Bake or air-fry empanadas according to package directions. Serve with salsa and enjoy.
