Easy Homemade Salsa
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
1- 28-ounce can of peeled tomatoes 2-3 jalapenos1 long chile pepper (anaheim or poblano)1-2 cloves of garlic1/2 yellow or white onionpinch of saltblack pepper
1. Preheat oven to broil.
2. Place jalapenos and long chile pepper on baking sheet.
3. Put chile peppers in oven until slightly roasted (about 10-15 mins).
4. While peppers are roasting, slice onion and mince garlic.
5. When you take out the peppers, allow them to cool. Once the peppers are cool enough to touch, peel as much skin off as you can.
6. Cut off the stems on the peppers. Open peppers and take out seeds. The more seeds you leave, the hotter the salsa.
7. Add all the ingredients together in a blender or food processor and blend. Make it as smooth or chunky as you want.
8. Add more salt or pepper to taste. Also, a dash of lemon or lime juice if you want.
Serving Size: makes 7 0.5-cup servings
Number of Servings: 7
Recipe submitted by SparkPeople user OHEMVEE.
2. Place jalapenos and long chile pepper on baking sheet.
3. Put chile peppers in oven until slightly roasted (about 10-15 mins).
4. While peppers are roasting, slice onion and mince garlic.
5. When you take out the peppers, allow them to cool. Once the peppers are cool enough to touch, peel as much skin off as you can.
6. Cut off the stems on the peppers. Open peppers and take out seeds. The more seeds you leave, the hotter the salsa.
7. Add all the ingredients together in a blender or food processor and blend. Make it as smooth or chunky as you want.
8. Add more salt or pepper to taste. Also, a dash of lemon or lime juice if you want.
Serving Size: makes 7 0.5-cup servings
Number of Servings: 7
Recipe submitted by SparkPeople user OHEMVEE.
Nutritional Info Amount Per Serving
- Calories: 35.3
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 582.9 mg
- Total Carbs: 8.3 g
- Dietary Fiber: 2.6 g
- Protein: 1.4 g
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