Mexican Homemade Salsa
TOTAL TIME: Prep: 40 min.
YIELD: 14 servings (3-1/2 cups).
In the summertime, I love to make this easy, zippy homemade salsa recipe with fresh tomatoes from my garden. I even have a special pan for roasting the peppers. —Roger Stenman, Batavia, Illinois
Ingredients
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3 jalapeno peppers
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1 medium onion, quartered
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1 garlic clove, halved
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2 cans (one 28 ounces, one 14-1/2 ounces) whole tomatoes, drained
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4 fresh cilantro sprigs
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1/2 teaspoon salt
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Tortilla chips
Directions
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1.
Heat a small ungreased cast-iron skillet over high heat. With a small sharp knife, pierce jalapenos; add to hot skillet. Cook until peppers are blistered and blackened, 15-20 minutes, turning occasionally.
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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.
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3.
Place onion and garlic in a food processor; cover and pulse 4 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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