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Add a photoServings: 12
Ingredients
- 1 c. Serrano peppers, (16-20)
- 3 can Tomatoes, canned, water packed, with juices
- 2 tsp Granulated garlic
- 1 tsp Pepper
- 1/2 c. Extra virgin olive oil
- 1 c. Cilantro, minced fresh
Directions
- Heat heavy skillet (cast iron is good) over high heat till very warm. Cook chilies in dry pan on all sides till skins pucker and char. Place roasted chilies in plastic bag, seal and "sweat" chilies for 3 to 4 min.
- (Longer sweating will overcook chiles.)
- Remove chilies from bag and peeel under cool running water. (Be careful not to touch eyes, lips or possibly nose while handling chiles. Wash hands thoroughly to remove the fiery juices.) Throw away Skin. Make small slit on side and remove seeds, veins and stems.
- Place chilies and 1 can tomatoes in blender. Pulse a few times, just sufficient to break up tomatoes. Don't puree. Pour into large bowl.
- Pulse remaining tomatoes, 1 can at a time, and add in to bowl. Add in salt, granulated garlic, pepper, extra virgin olive oil and cilantro. Stir to mix.
- Makes about3 qts.
- Chill unused salsa. It improves if made a day in advance
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 66g | |
| Recipe makes 12 servings | |
| Calories 93 | |
| Calories from Fat 81 | 87% |
| Total Fat 9.11g | 11% |
| Saturated Fat 1.26g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 70mg | 3% |
| Potassium 129mg | 4% |
| Total Carbs 2.96g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.58g | 1% |
| Protein 0.64g | 1% |
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