Mexican Salsa Recipe - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 3 jalapeno peppers
- 1 medium onion, quartered
- 1 garlic clove, halved
- 2 cans (one 28 ounces, one 14-1/2 ounces) whole tomatoes, drained
- 4 fresh cilantro sprigs
- 1/2 teaspoon salt
- Tortilla chips
Instructions
- Heat a small ungreased cast-iron skillet over high heat. With a small sharp knife, pierce jalapenos; add to hot skillet. Cook for 15-20 minutes or until peppers are blistered and blackened, turning occasionally.
- Immediately place jalapenos in a small bowl; cover and let stand for 20 minutes. Peel off and discard charred skins. Remove stems and seeds.
- Place onion and garlic in a food processor; cover and pulse four times. Add the tomatoes, cilantro, salt and jalapenos. Cover and process until desired consistency. Chill until serving. Serve with chips.
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