Makes: 12 servings, about 1/4 cup each
Active Time: 30 minutes
Total Time: 30 minutes
There are a lot of great salsas available, but the fresh taste of this one makes it worth the small effort involved. The leftovers won’t likely go to waste.
6 large ripe tomatoes
2 large cloves garlic, unpeeled
2-4 jalapeño, or serrano chiles
2 tablespoons sunflower seed oil, or canola oil
1/2 teaspoon salt
Heat a cast-iron skillet over medium heat. Add tomatoes, garlic and chiles to taste; cook, turning every few minutes, until the skins are blistered and charred in places, 15 to 20 minutes. The vegetables will cook at different rates. Remove each when it is charred or browned; allow to cool slightly. Peel the garlic, core the tomatoes and stem the peppers.
Transfer the vegetables to a blender and puree until smooth.
Heat oil in the same pan over medium-high heat. Carefully pour in the puree, season with salt and cook, stirring and scraping up any bits in the pan, until the sauce has thickened somewhat, 10 to 15 minutes. Serve hot or cold.
Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 1 week or freeze for up to 2 months.
Servings Per Recipe 12
Amount Per serving
% Daily values *
5% Total Fat 3g
0% Saturated Fat 0g
Trans Fat 0g
Monounsaturated Fat 2g
0% Cholesterol 0mg
6% Potassium 223mg
4% Sodium 102mg
1% Total Carbohydrate 4g
4% Dietary Fiber 1g
2% Protein 1g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Nutrients Calories 2,000 2,500
Total Fat Less than 65g 80g
Sat Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2400mg 2400mg
Total Carbohydrate Equals 300g 375g
Dietary Fiber Equals 25g 30g
Recipe by EatingWell.com
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