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Make your own salsa for your next get-together.
Adjust heat and chunkiness to suit your style. Serve with Quarterback
Quesadillas or with tortilla chips.
Fire-Roasted Salsa
- 1 large onion, peeled and coarsely chopped
5 cloves garlic, peeled and cut in half
4 jalapeno peppers, seeded and diced (use rubber gloves when
handling hot peppers)
8 plum tomatoes, cored and cut in half
2 tablespoons olive oil
2 long green chiles, seeded and diced
1/4 cup fresh lime juice
2 teaspoons ground cumin
1 small bunch fresh cilantro, finely chopped
1 cup water
Salt and ground black pepper, to taste
- In a large, heavy heatproof pan, spread
the onion, garlic, jalapenos, and tomatoes. Drizzle olive oil
over all. Place pan under the broiler and cook until tomatoes
are charred, about 8 minutes. Remove and cool to room temperature.
- Place mixture in a blender or food processor.
Add lime juice, cumin, cilantro and water. Process until well
combined and slightly chunky, but not completely liquified. Season
to taste with salt and pepper.
Makes 3 cups.
Nutrition Facts per serving (1/4 cup):
Calories 43 calories Fat 2 grams Sodium 87 milligrams Cholesterol
0 milligrams
Recipe provided courtesy of Pork: The Other
White Meat.
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