Mexican Salsa

  Appetizers

In the summertime, I love to make this zippy salsa with fresh tomatoes from my garden instead of the canned. I even have a special pan for roasting the peppers.

Mexican Salsa

Average Rating: 4.785714

TOTAL TIME: Prep: 40 min.
YIELD: 3-1/2 cups.

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

Instructions

  • 1. 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.
  • 2. Immediately place jalapenos in a small bowl; cover and let stand for 20 minutes. Peel off and discard charred skins. Remove stems and seeds.
  • 3. Place onion and garlic in a food processor; cover and pulse four times. Add the tomatoes, cilantro, salt and jalapenos. Cover and process until salsa reaches desired consistency. Chill until serving. Serve with chips.

Nutrition Facts

1/4 cup: 23 calories, 0 fat (0 saturated fat), 0 cholesterol, 241mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 1g protein.

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