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Chunky Chile Salsa

Photo: Romulo Yanes
Prep time 20 mins
Yield Makes: 12 servings (serving size: 1/3 cup)

Ingredients

  • 1 dried ancho, poblano or other chile
  • 1 1/2 pounds tomatoes, diced
  • 1 small red onion, diced
  • 1/2 cup chopped fresh flat-leaf parsley leaves
  • Juice of 1 lime
  • 1/2 teaspoon coarse salt
  • 3/4 teaspoon coarsely ground black pepper

Nutrition Information

  • calories 21
  • fat 0.0 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 1 g
  • carbohydrate 5 g
  • fiber 1 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 85 mg
  • calcium 14 mg

How to Make It

  1. In a small bowl, soak chile in 1/2 cup boiling water until softened, 5 to 10 minutes. Discard liquid. Let chile dry, split open and remove seeds and hard bits. Finely chop chile; transfer to a serving bowl.

  2. Toss in tomatoes, onion, parsley, lime juice, salt and pepper.