PepperFool.com Home Back to Recipe Main Page Back to Appetizer Recipes
Yucatan Salsa
  Back To Index
    Yucatan Salsa

  • 4 tomatoes, charred (over a gas burner or under a broiler)
  • 1 tablespoon olive oil
  • 1/4 cup chopped sweet onion
  • 1 garlic clove, minced
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon salt
  • 1 bay leaf
  • 1 habanero or serrano chile, left whole (see note)
  • INSTRUCTIONS: Core the tomatoes, then remove as much of the blackeed skin as possible. Halve, seed and coarsely chop the tomato flesh. Heat the oil in a saute pan. Add the onions and saute until softened. Add the tomatoes, garlic, vinegar, salt, bay leaf and chile. Simmer for 10 minutes. Yields 2 cups.

    Note: If you want a hotter salsa, cut the chile in half and use 1 or both halves. (If you are using a habanero chile, stand back -- this will add a lot more heat!)

    PER TABLESPOON: 5 calories, 0 g protein, 1 g carbohydrate, 0 g fat (0 g saturated), 0 mg cholesterol, 68 mg sodium, 0 g fiber.

    From: [chile-heads]
    Posted By:Bob Batson
    Post Date: Thu, 3 Jul 1997

    *BACK TO SALSA*







[ HOME ]   [ RECIPES ]  [ PHOTOS ]  [ PRODUCTS ]  [ HOT BOOKS ]  [ HOT SAUCE ]
[ FRESH & DRIED CHILES ]  [ CHILE SEEDS ]  [ RESTAURANT REVIEWS ]

PepperFooltm
Copyright 1997 - 2001
10153 1/2 Riverside Dr. #459
Toluca Lake, California 91602
USA
323 * 578-5603
Email: RobL@PepperFool.com


PepperFool.com