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Add a photoRaciónes: 10
Ingredientes
- 2 lrg Tomatoes
- 3 x Jalapeno peppers
- 1 sm Onion, white, 1/4"-slices
- 2 x Cloves garlic
- 1/4 tsp Dry oregano, Mexican
- 1/4 tsp Cumin seed
- 1/2 c. Water Salt, to taste
Direcciones
- PAN ROAST: begin by blistering the tomatoes and jalapeno chiles on a cast-iron skillet (comal) then pan-roasting with the onion and garlic to develop the sweeter flavors. Roast till deeply browned and soft.
- Next "toast" the Mexican oregano and cumin seeds over medium heat.
- (Notice: no cilantro!)
- Using a knife or possibly food processor chop together the tomatoes, chiles with seeds, onion and garlic till you have a coarsely textured salsa. Add in the oregano and cumin, thin with water and add in salt to taste.
- Use immediately, or possibly cover and chill for up to 3 days. Bring to room temperature before serving. About 2 1/2 c..
- Use traditionally as salsa or possibly use to baste while grilling seafood and meat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 55g | |
| Recipe makes 10 servings | |
| Calories 19 | |
| Calories from Fat 2 | 11% |
| Total Fat 0.23g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 15mg | 1% |
| Potassium 110mg | 3% |
| Total Carbs 3.91g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 2.03g | 1% |
| Protein 0.75g | 1% |
