Tomatoes Salsa Fiesta Salad
Ingredients:
1 (15 ounce) cans canned tomatoes
3 fresh jalapeño peppers
3 fresh jalapeño peppers
2 yellow onions,
finely chopped
2 tablespoons
garlic, minced
1 tablespoon
white sugar
2 teaspoons
salt
1 teaspoon
freshly ground black pepper
1 (7 ounce)
can diced green chili pepper
½ cup minced
fresh cilantro
2 limes,
juiced
1 habanero
pepper, seeded
Preparation:
Roast
jalapeños over a grill or gas burner until completely blackened.
Seal jalapeños
in a plastic bag or a bowl covered with plastic wrap, and allow steaming until
skins are loosened.
When cool,
remove skin, stem, and seeds.
Place
jalapeños, onions, garlic, sugar, salt, and pepper into the bowl of a blender
or food processor. Pulse to chop and blend, then pour the mixture into a large
bowl.
Mix with the
can of green chili, cilantro and lime juice.
Pulse the
tomatoes in batches to desired size, and add to green chili mixture.
Return one
cup of chopped tomatoes to the blender along with the habanero, and puree well.
Strain the
puree to remove any large pieces of habanero, and add to the tomatoes.
Mix well,
cover, and chill in the refrigerator at least one hour to allow flavors to
blend.
Serve as an
accompaniment to other dishes or with tortilla chips.
Serve 4
Maria, thanks for linking this in to Food on Friday. And thank you for following Carole's Chatter. I have followed you right back. Have a good week.
ReplyDeleteThank you Carole for your visit and comment.I hope to be invited again to post another Friday, for sure I will be there.
DeleteMaria, this is good in Food on Friday: Mexican. Thanks for joining in the fun.
ReplyDelete