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Ingredientes
- 6 med tomatoes
- 10 x jalapenos (red is best)
- 1/4 med Spanish onion
- 2 x garlic cloves
- 2 Tbsp. minced fresh cilantro
- 2 Tbsp. white vinegar
- 2 tsp salt
- 1 1/2 tsp mesquite-flavored liquid smoke
Direcciones
- Preheat your barbecue grill to high temperature.
- Remove any stems from the tomatoes, then rub some oil over each tomato. You can leave the stems on the jalapenos.
- Place the tomatoes on the grill when it's warm. After about 10 min, place all of the jalapenos onto the grill. In about 10 min you can turn the tomatoes and the peppers. When almost the entire surface of the peppers has charred black you can remove them from the grill. The tomatoes will turn partially black, but when the skin begins to come off they are done. Put the peppers and tomatoes on a plate and let them cold.
- When the tomatoes and peppers have cooled, remove most of the skin from the tomatoes and place them into a food processor. Healthy pinch the stem end from each of the peppers and place them into the food processor as well. Toss out the liquid which remains on the plate.
- Add in the remaining ingredients to the food processor and puree on high speed for 5 - 10 seconds or possibly till the mix has a smooth consistency.
- Place the salsa into a covered container and refrigeratefor several hrs or possibly overnight while the flavors develop.
- This recipe yields approximately 2 c..
- Yield: 2 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 881g | |
| Calories 184 | |
| Calories from Fat 18 | 10% |
| Total Fat 2.2g | 3% |
| Saturated Fat 0.29g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4690mg | 195% |
| Potassium 1957mg | 56% |
| Total Carbs 38.3g | 10% |
| Dietary Fiber 12.2g | 41% |
| Sugars 23.36g | 16% |
| Protein 8.29g | 13% |
