Al & Bea's Green Chile Salsa

recipe
This is our take on the top-secret salsa from Al & Bea's Mexican Food in Los Angeles. To re-create their bean and cheese burritos, wrap gooey refried beans and shredded cheddar cheese in a tortilla. Then add this salsa to amp it up.

Yield:

Makes 2 1/2 cups

Recipe from

Recipe Time

Total: 1 Hours

Nutritional Information

Calories 8.3
Caloriesfromfat 73 %
Protein 0.1 g
Fat 0.7 g
Satfat 0.1 g
Carbohydrate 0.5 g
Fiber 0.1 g
Sodium 64 mg
Cholesterol 0.0 mg

Ingredients

4 Roma tomatoes, quartered
2 tablespoons vegetable oil
1/2 cup finely chopped onion
1/2 cup chopped, drained canned jalapeños
1 teaspoon kosher salt

Preparation

1. Finely chop tomatoes in a food processor.

2. In a medium saucepan, heat oil over medium heat. Cook onion until softened, about 10 minutes. Reduce heat to low and add tomatoes, jalapeños, salt, and 1/2 cup water. Cook, uncovered, until sauce has thickened and lightened in color, about 45 minutes. If sauce is chunky, return to food processor and whirl until finely chopped.

Note: Nutritional analysis is per tablespoon.

Note:

Amy Machnak,

May 2010
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