Mexican Salsa Recipe

Mexican Salsa Recipe photo by Taste of Home

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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

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Mexican Salsa Recipe

Prep: 40 min.

Yield: 14 Servings

25 15 40

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.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

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.

Originally published as Mexican Salsa in Taste of Home June/July 2009, p59