Tuesday, June 21, 2011

Mexican Salsa Recipe

zippy salsa with fresh tomatoes and peppers.

14 Servings

Prep: 40 min.

25 15 40

3 jalapeno peppers
1 medium onion, quartered
1 garlic clove, halved
2 cans (one 28 ounces, one 14-1/2 ounces) whole tomatoes, drained
4 fresh cilantro sprigs
1/2 teaspoon salt
Tortilla chips (optional, remember to add nutritional values from chosen product)

Heat a small ungreased cast iron skillet over high heat. With a small sharp knife, pierce jalapenos; add to hot skillet. Cook for 15-20 minutes or until peppers are blistered and blackened, turning occasionally.
Immediately place jalapenos in a small bowl; cover and let stand for 20 minutes. Peel off and discard charred skins. Remove stems and seeds.
Place onion and garlic in a food processor; cover and pulse four times. Add the tomatoes, cilantro, salt and jalapenos. Cover and process until desired consistency. Chill until serving. Serve with chips. Yield: 3-1/2 cups.

Editor's Note: We recommend wearing disposable gloves when cutting hot peppers. Avoid touching your face.

Nutrition Facts: 1/4 cup (calculated without chips) equals

23 calories,

trace fat (trace saturated fat),

0 cholesterol,

241 mg sodium,

5 g carbohydrate,

1 g fiber,

1 g protein.