Guest guest Posted August 21, 2001 Report Share Posted August 21, 2001 * Exported from MasterCook * Fiery Salsa Recipe By :Vicki Poellnitz, Southern Living, August 2001 Serving Size : 0 Preparation Time :0:15 Categories : Sauces & Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large onions -- thinly sliced 4 garlic cloves -- minced 2 tablespoons vegetable oil 1 (28-ounce) can diced tomatoes -- undrained 1/2 jalapeno pepper -- seeded and minced 1 teaspoon chopped canned chipotle peppers in adobo sauce 1 teaspoon chopped fresh cilantro 2 teaspoons adobo sauce -- (from canned chipotle peppers) 1/2 cup frozen whole kernel corn 1/4 teaspoon salt 1/4 cup chopped fresh cilantro 2 tablespoons lime juice Saute onion and garlic in hot oil in a large saucepan over medium-high heat 5 minutes or until tender. Add tomatoes and next 3 ingredients. Bring to a boil. Reduce heat to medium-low; cook, covered, 10 minutes, stirring occasionally. Process 1 cup tomato mixture in blender until smooth, stopping to scrape down sides; return to saucepan. Stir in corn and salt; cook 3 minutes or until thoroughly heated. Stir in cilantro and lime juice. Serve with blue corn chips. S(Formatted by): " KETS on 8/21/01 " Yield: " 3 cups " Start to Finish Time: " 0:35 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 670 Calories; 36g Fat (45.4% calories from fat); 14g Protein; 84g Carbohydrate; 16g Dietary Fiber; trace Cholesterol; 757mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 11 1/2 Vegetable; 0 Fruit; 6 1/2 Fat. NOTES : Spice flavor increases when chilled overnight. Nutr. Assoc. : 0 0 0 0 0 901094 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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