This salsa is good with everything from chips to fish to chicken.

Recipe by Southern Living November 1997

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Credit: Charles Walton; Styling: Mary Lyn Hill

Recipe Summary test

Yield:
3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove seeds from peppers. Place peppers in a saucepan with boiling water to cover; let stand 30 minutes. Drain. Peel and coarsely chop peppers.

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  • Bake tomato halves in a roasting pan coated with cooking spray at 450° for 20 minutes or until blackened.

  • Sauté garlic and onion in hot oil 3 minutes or until tender.

  • Pulse chopped pepper, tomato halves, onion mixture, salt, and cumin in a food processor until chunky; stir in cilantro. Garnish, if desired.

Nutrition Facts

38 calories; fat 1.5g; sodium 204mg.
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