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Add a photoRaciónes: 4
Ingredientes
- 2 x Fresh jalapeno or possibly serrano chiles - (to 4) tops removed,
- Â Â but not seeded
- 1 x Garlic clove peeled
- 4 lrg Ripe, red tomatoes peeled, but
- Â Â not seeded - (abt 2 1/2 lbs)
- 6 x Scallions with part of green tops - (to 8)
- 1/4 c. Fresh cilantro leaves - (loosely packed)
- 1 tsp Mexican oregano or possibly to taste,
- Â Â crumbled
- Â Â Juice of 1 large lime
- Â Â Salt to taste
Direcciones
- With a large sharp knife, chop the chilies very fine. Mince the garlic. Coarsely chop the tomatoes. Finely chop the scallions and cilantro. Place the garlic, tomatoes, scallions, and cilantro in a large bowl. If the tomatoes are very dry and juiceless, gradually add in up to 1/2 c. cool water to achieve a light salsa consistency. Stir to mix the ingredients. Add in the chiles a little at a time, tasting, till it is as warm as you like. Add in the oregano, then squeeze the lime juice into the salsa; gradually add in salt to taste. Use at once.
- This recipe yields about 4 c. of salsa.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 34g | |
| Recipe makes 4 servings | |
| Calories 26 | |
| Calories from Fat 12 | 46% |
| Total Fat 1.39g | 2% |
| Saturated Fat 0.43g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 38mg | 2% |
| Potassium 98mg | 3% |
| Total Carbs 2.37g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.75g | 1% |
| Protein 1.44g | 2% |
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