5.0 – 1 reviews • Jalapeno Recipes
| Level: |
Easy |
| Total: |
2 hr 20 min |
| Prep: |
20 min |
| Inactive: |
2 hr |
| Yield: |
4 to 6 servings |
Ingredients
- 4 pounds tomatoes, roughly chopped
- 1/2 cup fresh mint leaves
- 2 cloves garlic, roughly chopped
- 1 stalk lemongrass, roughly chopped
- 2 scallions, 1 roughly chopped and 1 thinly sliced
- 1/4 jalapeno pepper, seeded and roughly chopped
- Sea salt
- Freshly ground black pepper
- 1/2 pint grape tomatoes, halved
Instructions
- Place the tomatoes, mint, garlic, lemongrass, chopped scallion and jalapeno in a blender and pulse until still chunky but releasing liquid.
- Line a fine sieve with a double layer of cheesecloth over a large container. Pour the tomato mixture into the sieve and let drain for 2 to 3 hours, or refrigerate overnight.
- Season the strained liquid with salt and pepper. Pour into shooter glasses, garnish with the grape tomatoes and sliced scallions.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
108 |
| Total Fat |
1 g |
| Saturated Fat |
0 g |
| Carbohydrates |
24 g |
| Dietary Fiber |
7 g |
| Sugar |
13 g |
| Protein |
5 g |
| Cholesterol |
0 mg |
| Sodium |
1221 mg |
