Camino Real Salsa Recipes

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CAMINO REAL SALSA



Camino Real Salsa image

This is originally from a May 1987 issue of Bon Appetit in the RSVP section. It was requested from The Camino Real Hotel in Mexico City. It's great with corn tortilla chips and a frosty Margarita. The addition of the chopped avocado and roasting the vegetables really makes this a special salsa!

Provided by Leslie in Texas

Categories     Vegetable

Time 55m

Yield 5 cups

Number Of Ingredients 8

5 tomatoes
2 medium onions
3 jalapeno peppers
2 garlic cloves
1 1/2 avocados, peeled and chopped
1/4-1/2 cup chopped fresh cilantro
salt
tortilla chips

Steps:

  • Preheat broiler.
  • Arrange tomatoes, onions, chilis and garlic on broiler pan.
  • Broil about 4 inches from heat source until skins are blackened, watching carefully and turning occasionally, 20 to 30 minutes.
  • Peel off skins.
  • Core tomatoes, stem jalapenos and puree vegetables (except avacodo and cilantro) in blender or processor.
  • Pour into a bowl, stir in avocado and salt to taste.
  • Serve with tortilla chips.

Nutrition Facts : Calories 141.6, Fat 9.2, SaturatedFat 1.4, Sodium 12.3, Carbohydrate 15.3, Fiber 6.4, Sugar 5.8, Protein 2.9

MEXICAN HOMEMADE SALSA



Mexican Homemade Salsa image

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

3 jalapeno peppers
1 medium onion, quartered
1 garlic clove, halved
2 cans (one 28 ounces, one 14-1/2 ounces) whole tomatoes, drained
4 fresh cilantro sprigs
1/2 teaspoon salt
Tortilla chips

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.

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