Bernadettes Scorching Spanish Salsa Recipes
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.
BERNADETTE'S SCORCHING SPANISH SALSA
From the Kansas City, Kansas Fire Department Cookbook. Submitted by Bernadette Kovac. She says, "Don't worry. Spanish isn't as hot as you think it might be."
Provided by Recipe Junkie
Categories Sauces
Time 15m
Yield 4 cups
Number Of Ingredients 12
Steps:
- Place ingredients in a blender or food processor and blend only a few seconds so tomatoes remain chunky and other ingredients blend nicely.
Nutrition Facts : Calories 49.6, Fat 0.6, SaturatedFat 0.1, Sodium 304.6, Carbohydrate 10.8, Fiber 3, Sugar 6.5, Protein 2.3
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