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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 14 |
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In the summertime, I love to make this zippy salsa with fresh tomatoes and peppers from my garden. I even have a special pan for roasting the peppers. âRoger Stenman, Batavia, Illinois Ingredients:
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 |
Directions:
1. 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.
2. Immediately place jalapenos in a small bowl; cover and let stand for 20 minutes. Peel off and discard charred skins. Remove stems and seeds.
3. Place onion and garlic in a food processor; cover and pulse four times. Add the tomatoes, cilantro, salt and jalapenos. Cover and process until desired consistency. Chill until serving. Serve with chips. Yield: 3-1/2 cups.
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