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Al & Bea's Green Chile Salsa

Total time 1 hr
Yield Makes 2 1/2 cups
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.

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

Nutrition 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

How to Make It

  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.

  3. Note: Nutritional analysis is per tablespoon.