Fire Roasted Jalapeno Salsa
another amazing southwestern recipe from
CeceliasGoodStuff.com |Good Food for Good People
- 2 (15 ounce) cans of fire-roasted tomatoes
- 1 garlic clove, chopped
- 1/4 cup red onion, chopped
- 1-2 roasted jalapeno, stem removed
- 1 cup cilantro (leaves only, loosely packed)
- 1/2 teaspoon salt
- 1 tablespoon fresh lime juice
- Place one can of the fire roasted tomatoes, garlic, onion and 1 roasted jalapeno into food processor.
- Chop until well blended, about one minute.
- Add cilantro, salt, lime juice and remaining tomatoes.
- Blend for about 30 seconds.
- Taste and add additional peppers for more heat if desired.
- Pulse until chunky.
- Serve immediately or you can store in refrigerator in an airtight container for 3 days.
- Serve with chips, tacos, nachos, tostadas or over grilled meat.
- To roast the jalapeno: Simple hold pepper over open flame with tongs. Rotate about every thirty seconds until all sides are thoroughly roasted. I recommend starting out using one jalapeno, taste and add a second one if desired. Jalapenos vary greatly in heat.
Southwestern Flavors – Fire Roasted Jalapeno Salsa
CeceliasGoodStuff.com | Good Food for Good People
It is easy to roast jalapenos over an open flame. Simply use tongs to hold the chile pepper and rotate it as needed until all sides are equally roasted. I leave the skin on for the salsa. You can remove it if you prefer.
CeceliasGoodStuff.com | Good Food for Good People
Fire Roasted Jalapenos are the key to making this delicious salsa. I hope you enjoy this special tip for making a tasty southwestern salsa.
CeceliasGoodStuff.com | Good Food for Good People
Fresh ingredients make all the difference when making homemade salsa. The only thing that was not fresh was the can of fire roasted tomatoes. This is better than any salsa found at the grocery store. You will love the fresh flavors in this Fire Roasted Jalapeno Salsa.
CeceliasGoodStuff.com | Good Food for Good People
Blue Corn Nachos with roasted jalapeno, pinto beans, cheddar cheese and topped with Fire Roasted Jalapeno Salsa.
“Flavor of the Southwest” by Cecelia Dardanes is now available.
The book is filled with 320 pages of beautiful southwestern recipes. Easy to follow instructions and pictures for each and every recipe. There is a chile section that describes the different types of chile peppers and how to cook with them. The book continues to get rave reviews.
Purchase your copy now click here “FLAVOR OF THE SOUTHWEST”
Fresh harvested New Mexico Red Chile Peppers
CeceliasGoodStuff.com | Good Food for Good People
Fresh harvested garlic. Fresh garlic is the best!
CeceliasGoodStuff.com | Good Food for Good People
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