Salsa Picante
Ever thought about making your own Salsa Picante? Well, here’s a simple recipe that more then rivals any store bought you have tasted. Plus it’s not full of preservatives. Let’s give it a try…
- 4 small tomatoes - peeled
- 1 onion - coarsely chopped
- 1 garlic clove
- 4 jalapeño chilies - peeled and seeded
- 2 tablespoons of vegetable oil
- ½ teaspoon of salt or to taste
Cut the tomatoes in half and cut out the stems. Place in a food processor or blender with onion and garlic. Blend just until tomatoes are chopped, not pureed.
Add the chilies and blend a few seconds or until they are chopped.
Heat oil in a medium saucepan. Add the chili mixture and salt. Bring to a boil. Simmer uncovered 10 minutes. Makes about 2 cups.
Bring on the chips. Or enjoy over eggs or enchiladas. Enjoy!
If you ain’t sweatin, it ain’t chili,
Chuckwagon 505
If you enjoyed this post, please consider leaving a comment or subscribe to the feed and get future articles delivered to your feed reader.
Comments
No comments yet.
Leave a comment