Roasted Plum Tomatoes & Green Chilies Salsa
Ingredients
6 plum tomatoes, large
3 garlic cloves, minced
2 green chilies
2 jalapeño peppers
1/3 cup fresh cilantro, chopped
1/4 cup onion, chopped
2 cups water
1/2 teaspoon salt
Tip: Read complete directions first, before cooking.
Directions:
Preheat broiler.
Place the tomatoes and green chilies on a foil-lined baking sheet. Broil for 16 minutes, turning after 8 minutes. Cool and peel tomatoes and chilies. Remove the stem and seeds from the green chilies after peeling. Cut off the stem end of the tomatoes, after peeling.
In a 2 1/2 quart pot, add 2 cups of water , then add tomatoes, green chilies, garlic, onion, cilantro, jalapeño and salt. Bring the water to boil, then lower the heat and simmer for 30 minutes. Stirring occasionally. Take a fork and mash the ingredients until you have the consistency you want. I prefer chunkier salsa.
You can use this sauce on tacos, eggs, rice, beans, hamburgers, anything you desire! Enjoy!
Tip: If you do not want your salsa too spicy, you may just use 1 jalapeño or none. The green chilies do have some spiciness to them. Also, please be careful when handling the chilies and jalepeno. Wash your hands well, or use kitchen plastic gloves. Do not touch your face in any area.
No comments:
Post a Comment