Mexican Salsa Recipe
zippy salsa with fresh tomatoes and peppers.
- 14 Servings
- Prep: 40 min.
Ingredients
- 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)
Directions
- 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.
