Guest guest Posted May 4, 2000 Report Share Posted May 4, 2000 * Exported from MasterCook * Salsa Manuela Recipe By : Casa del Sol, Ciudad Juarez, Mexico. Cooking Light 3/2000 Serving Size : 1 Preparation Time :0:00 Categories : Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound jalapeno 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 1. Preheat broiler. 2. Place jalapenos, skin sides up, on a oil-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 pepper, 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. Yield: 4 cups (serving size: 1/4 cup). CALORIES 17 (5% from fat); FAT 0.1g (sat0g, mono 0g, poly 0.1g); PROTEIN 0.7g; CARB 4g; FIBER 0.8g; CHOL 0mg; IRON 0.4mg; SODIUM 150mg; CALC 8mg KES 05/03/00 - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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