Include in Print View:

Salsa Cynthia

Salsa Cynthia recipe image
This Mexican dip features Tomatoes, Onion; red or white, Garlic cloves, Jalepeno peppers; 100 g, Salt. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 429.7
Dietary: Gluten-free, Vegan, Vegetarian
Description
This Mexican dip features Tomatoes, Onion; red or white, Garlic cloves, Jalepeno peppers; 100 g, Salt. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 pound Tomatoes
  • 1 ea Onion; red or white
  • 2 ea Garlic cloves
  • 4 ounce Jalepeno peppers; 100 g
  • 1 teaspoon Salt
  • 2 tablespoon Vegetable oil
  • 1 ea Lime; juice of
Directions
  1. 1
    Cilantro, fresh; few sprigs -chopped This salsa is named for his publisher (Penguin Canada) who likes things hot.
  2. 2
    Blanche the tomatoes in boiling water; then
  3. 3
    peel and see (reserving seeds and
  4. 4
    peel .)
  5. 5
    Chop tomato flesh roughly and
  6. 6
    add to bowl of food processor (not blender).
  7. 7
    Strain juice from peel and seeds.
  8. 8
    Add to bowl.
  9. 9
    Peel onion and cut in eighths.
  10. 10
    Add to food processor bowl.
  11. 11
    Remove stems from jalapeno; cut in halves.
  12. 12
    Scoop out and discard core and most of seeds (the more seeds you leave in, the hotter the sauce).
  13. 13
    Chop cleaned jalapeno and add to bowl (wash your hands right after handling the pepper.) Add salt.
  14. 14
    Process contents of food processor with a couple of quick pulses, then at high for no more than a minute, until mixture is minced but not liquified.
  15. 15
    Transfer mixture to pan; add oil.
  16. 16
    cook over medium heat 6 to 8 minutes until bubbling and foaming pink.
  17. 17
    Remove salsa from heat,; let cool at least 10 minutes (an hour is better).
  18. 18
    Add lime juice to cooled salsa and stir.
  19. 19
    Sprinkle with chopped cilantro

Nutrition Facts

Servings 8

Amount Per Serving
Calories 429.7kcal
% Daily Value *
Total Fat 11.4g18%
Saturated Fat 1.8g9%
Cholesterol 0.0mg0%
Sodium 4910.7mg205%
Total Carbohydrate 90.0g30%
Dietary Fiber 28.5g114%
Sugars 7.5g
Protein 18.7g38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: 100, blending, boiling, cloves, cynthia, dip, garlic, jalepeno, juice, lime, mexican, oil, onion, peppers, red, salsa, salt, title, tomatoes, vegan
Read it online: https://www.chefs-mate.com/recipe/salsa-cynthia/