La Parrilla Salsa Food
MEXICAN HOMEMADE SALSA
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
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 14 servings (3-1/2 cups).
Number Of Ingredients 7
Steps:
- 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 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 : Calories 23 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 241mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.
COPYCAT DON PABLOS SALSA
I just posted in the forum for this recipe and Impera_Magna found it! So I am posting this so I don't lose it and the rest of us can enjoy it!
Provided by JackieMarie
Categories Sauces
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Place tomatoes, onions, tomato paste, water, garlic powder, cilantro, cumin, salt and sugar in a blender or food processor.
- Puree until smooth.
- Add remaining measure of tomatoes and mix till blended. (Fresh, diced tomatoes may be substituded for diced canned tomatoes.)
- Add optional jalepeno peppers to taste.
Nutrition Facts : Calories 54.8, Fat 0.4, SaturatedFat 0.1, Sodium 570.5, Carbohydrate 12.4, Fiber 2.7, Sugar 8.6, Protein 2.3
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- Add all of the ingredients into a food processor and process until you reach your desired consistency. My favorite restaurant salsas tend to be less chunky so I pulse a few times to break things up, then process for 10-15 seconds until there aren't any large chunks but stopping before turning everything into a soup.
- Taste the salsa and adjust as necessary. You may prefer more lime juice or a bit more salt (different brands of tomatoes have different salt content so depending on which brand you are using, you might even need to add another 1/2 teaspoon of salt, which might seem like a lot - that's why it's important to taste and adjust and I always start on the lower end and work my way up).
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- Chill in the fridge for at least 1 hour before serving so the flavors have a chance to really combine. Serve with fresh tortilla chips! Can be stored in the fridge for up to 1 week.
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