This is a really good salsa that uses your bottled tomatoes from your garden!!!! SUPER EASY!!
3 jalapeno peppers (ALWAYS wear gloves when working with jalapenos!!!!)
1 medium onion, quartered
1 garlic clove, halved
1 Quart & 1 Pint -OR- 2 cans (one 28oz & 1-14 1/2 oz) whole peeled tomatoes, drained
4 fresh cilantro sprigs
1/2-3/4 tsp. salt
Tortilla chips
Heat a small ungreased skillet (cast iron works best) over high heat. With a small sharp knife, pierce jalapenos; add to the skillet. Cook for 15-20 minutes or until peppers are blistered and blackened, turning occasionally.
Immediately place peppers in a small bowl; cover and let stand for 20 minutes. Peel off and discard the charred skins. Remove stems and seeds.
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. Yields 3 1/2 cups
This is not really that hot so make it hotter if you want!
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