Mexican Salsa
In the summertime, I love to make this zippy salsa with fresh tomatoes and peppers from my garden. I even have a special pan for roasting the peppers. —Roger Stenman, Batavia, Illinois
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
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.
Nutrition Facts: 1/4 cup (calculated without chips) equals 23 calories, trace fat (trace saturated fat), 0 cholesterol, 241 mg sodium,