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Ingredients30 m servings 50 cals
Original recipe yields 4 servings
- Bring a small saucepan of water to a boil. Poke a few holes into the jalapeno and serrano peppers and drop into the boiling water. Reduce heat to medium and boil for 15 minutes. Drain.
- Cut stems off peppers and place into a food processor with diced tomatoes and their juice, onion, and garlic. Pulse several times to your desired texture. Transfer to a serving bowl and stir in salt. If desired, cover bowl with plastic wrap and refrigerate 1 hour to blend flavors.
- Cook's Note:
- Two jalapeno peppers make a pretty spicy salsa. I recommend starting with 1 and increasing as necessary. For a chunkier salsa, use diced tomatoes in water and drain them.
Per Serving: 50 calories; 0 g fat; 8.6 g carbohydrates; 1.9 g protein; 0 mg cholesterol; 599 mg sodium. Full nutrition
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