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Salsa Manuela

Yield 4 cups (serving size: 1/4 cup)
In this salsa from Casa del Sol in Cuidad Juárez. Mexico, the peppers are roasted and the tomatoes and onions broiled, giving the salsa a deep, roasted flavor. This salsa is traditionally mashed by hand if you decide to do the same, remember to wear gloves and don't wipe your eyes.

Ingredients

  • 1 pound jalapeño peppers, halved and seeded
  • 2 tomatoes, cut into 1/2-inch-thick slices (about 1 pound)
  • 1 onion, cut into (1/2-inch-thick) slices (about 1/2 pound)
  • 2 cups water
  • 1 teaspoon salt

Nutrition Information

  • calories 17
  • caloriesfromfat 5 %
  • fat 0.1 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.1 g
  • protein 0.7 g
  • carbohydrate 4 g
  • fiber 0.8 g
  • cholesterol 0.0 mg
  • iron 0.4 mg
  • sodium 150 mg
  • calcium 8 mg

How to Make It

  1. Preheat broiler.

  2. Place jalapeños, skin sides up, on a foil-lined baking sheet; broil 12 minutes or until blackened. Cut peppers in half lengthwise, discarding seeds and membranes. Cut into slices. Set peppers aside.

  3. Place tomato slices on baking sheet; broil 10 minutes, turning after 5 minutes. Place onion slices on baking sheet; broil 14 minutes, turning after 7 minutes.

  4. Bring water to a boil in a medium saucepan. Add peppers, tomato, onion, and salt; return to a boil. Reduce heat; simmer 30 minutes. Cool to room temperature. Mash mixture with hands or with a potato masher. Serve at room temperature or chilled. Store in an airtight container in refrigerator up to two weeks.