Mexican Salsa Recipe
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 14
- 1/2 teaspoon salt
- tortilla chips
- 1 medium onion quartered
- 3 jalapeno peppers
- 1 garlic clove halved
- 2 cans (one 28 ounces one 14-1/2 ounces) whole tomatoes, drained
- 4 fresh cilantro sprigs
- Carbohydrate 2.25860023809524 g
- Cholesterol 0 mg
- Fat 0.457934761904762 g
- Fiber 0.31220237945375 g
- Protein 0.270789285714286 g
- Saturated Fat 0.0544233333333333 g
- Serving Size 1 1 serving (13g)
- Sodium 5.96533333333333 mg
- Sugar 1.94639785864149 g
- Trans Fat 0.0427433333333333 g
- Calories 14 calories
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: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face. Originally published as Mexican Salsa in Taste of Home June/July 2009, p59 Nutritional 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. Print Add to Recipe Box Email a Friend
