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.
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- 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
- 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
- Preheat broiler.
- 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.
- 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.
- 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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Salsa Manuela Recipe at a Glance
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