Salsa Manuela

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.

Yield: 4 cups (serving size: 1/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 17
  • Calories from fat: 5%
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.7g
  • Carbohydrate: 4g
  • Fiber: 0.8g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 150mg
  • Calcium: 8mg

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

Preparation

  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.
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