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0.0 – 0 reviews • Tomato
| Level: |
Easy |
| Total: |
20 min |
| Prep: |
10 min |
| Cook: |
10 min |
| Yield: |
about 4 cups |
Ingredients
- 4 jalapeno peppers (2 seeded and minced, 2 whole)
- 6 Roma tomatoes, chopped
- 4 cloves garlic, minced
- 1 red bell pepper, finely diced
- 1/2 red onion, finely chopped
- 2 dried ancho chile peppers, seeded, cut into short strips and snipped into pieces
- 1 tablespoon olive oil
- Juice of 1 lime
- Chili powder, salt and pepper, to taste
- Chili powder, salt and pepper, to taste
- Chopped fresh cilantro, parsley or scallions, to taste
Instructions
- Preheat the broiler. Roast the 2 whole jalapenos in a pie pan under the broiler, giving the peppers a quarter turn every 2 to 3 minutes, until blackened, about 6 minutes. Remove the stems and skins and discard the seeds (or keep the seeds if you like your salsa extra hot). Chop the jalapenos.
- In a bowl, combine the jalapenos with the remaining ingredients. Place in the refrigerator for up to 12 hours for flavor infusion.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
103 |
| Total Fat |
5 g |
| Saturated Fat |
1 g |
| Carbohydrates |
16 g |
| Dietary Fiber |
5 g |
| Sugar |
5 g |
| Protein |
3 g |
| Cholesterol |
0 mg |
| Sodium |
435 mg |
