Thursday, October 28, 2010


Salsa is great on so many foods...from anything Mexican to steak to egg frittatas! You can freeze this for 3-4 months or it lasts in the refrigerator for about a week. Salsa is very low in calories and can easily spice up your otherwise blander meals.
1 lb ripe tomatoes
1 clove garlic
1/2 of a chipotle from a can in adobo sauce (more if you like)
1 tbl olive oil
2 tbl cilantro or italian parsley
1-1/2 tsp fresh lime juice
Preheat broiler
Place tomatoes and garlic on a baking sheet and broil until they are charred on the outside about 5 minutes, turning once. After the tomatoes cool, peel the skin off and discard. In a blender puree tomatoes and their juice along with the garlic, chile and 1/2 tsp salt. It can be a little chunky. Heat olive oil in a pan and add puree. Simmer, stirring frequently until reduced to about a cup about 8-10 minutes. Let cool and add lime juice and cilantro or parsley and season with salt.
Super Easy!


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