Fire-Roasted Tomato Salsa (Salsa de Molcajete) 2 tbsp
 2 tbsp Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 14.5
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 141.7 mg
- Total Carbs: 2.8 g
- Dietary Fiber: 0.3 g
- Protein: 0.5 g
View full nutritional breakdown of Fire-Roasted Tomato Salsa (Salsa de Molcajete) 2 tbsp calories by ingredient
Introduction
This is, also, Pico de Gallo.Recipe from Season 7 of Mexico - One Plate at a Time
http://www.rickbayless.com/rec
ipe/view?recipeID=195 This is, also, Pico de Gallo.
Recipe from Season 7 of Mexico - One Plate at a Time
http://www.rickbayless.com/rec
ipe/view?recipeID=195
Number of Servings: 12
Ingredients
-
1 to 2 fresh jalapeño chiles
3 garlic cloves, unpeeled
1 15-ounce can diced tomatoes in juice, preferably fire roasted
1/4 cup (loosely packed) chopped fresh cilantro
2 tablespoons fresh lime juice
Salt
Directions
Makes about 24 tablespoons or 12 oz. or 1 1/2 cups
1. Roast the chiles and garlic. In a small ungreased skillet over medium heat, roast the chiles and garlic, turning regularly, until they are soft and blotchy brown, about 10 minutes for the chiles, 15 minutes for the garlic. Cool until handleable, then pull the stem(s) off the chile(s) and roughly chop. Peel the skin off the garlic. Scoop into a food processor and pulse until quite finely chopped.
2. Finish the salsa. Add the tomatoes with their juice. Re-cover and pulse until you have a coarse puree. Scrape into a serving dish. Stir in the cilantro and lime juice. Taste and season with salt, usually about ½ teaspoon. You’re ready to serve.
Number of Servings: 12
Recipe submitted by SparkPeople user CHUCKLES0719.
1. Roast the chiles and garlic. In a small ungreased skillet over medium heat, roast the chiles and garlic, turning regularly, until they are soft and blotchy brown, about 10 minutes for the chiles, 15 minutes for the garlic. Cool until handleable, then pull the stem(s) off the chile(s) and roughly chop. Peel the skin off the garlic. Scoop into a food processor and pulse until quite finely chopped.
2. Finish the salsa. Add the tomatoes with their juice. Re-cover and pulse until you have a coarse puree. Scrape into a serving dish. Stir in the cilantro and lime juice. Taste and season with salt, usually about ½ teaspoon. You’re ready to serve.
Number of Servings: 12
Recipe submitted by SparkPeople user CHUCKLES0719.