Chiltepin Hot Salsa Recipe From The Taste Of Tucson Cookbook

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BEST "NOT TOO HOT" SALSA



Best

I have a favorite Mexican restaurant here that I like especially for their salsa. I commented to one of the waitresses one time that I would love to have the recipe to their salsa and she just up and gave it to me and I've been in 7th heaven since.

Provided by Katrina Hapner

Categories     Sauces

Time 15m

Yield 1-2 cups

Number Of Ingredients 4

1 (28 ounce) can whole tomatoes
6 green onions, s chopped up very fine
1/2 teaspoon ground cayenne pepper
1/2-1 teaspoon salt, to taste

Steps:

  • Using a blender pour entire contents of the can of whole tomatoes, liquid and all into blender.
  • Add finely chopped green onion, the red pepper and salt.
  • Pulse a few times in blender until the consistency of salsa.
  • You may want to taste and adjust everything but tomatoes to taste, if you like it hotter, etc.
  • It tastes better if chilled overnight as all the tastes combine together.

Nutrition Facts : Calories 185.9, Fat 2, SaturatedFat 0.5, Sodium 1220.2, Carbohydrate 40.7, Fiber 12.9, Sugar 24.7, Protein 9.3

CHILTEPIN HOT SALSA RECIPE FROM THE TASTE OF TUCSON COOKBOOK



Chiltepin Hot Salsa Recipe from the Taste of Tucson Cookbook image

Chiltepin salsa is one of the defining elements of Sonoran food because the bushes that produce the chiles grow wild in parts of Southern Arizona and aren't common to other regions. This is an all-purpose salsa that can be used for dipping, for seasoning, and as a taco sauce. A little goes a long way, so if you prefer a milder salsa, cut the amount of chiles down by a half or a third. Chiltepica is a local Tucson company that sells their chiltepin online. This recipe is from the Taste of Tucson cookbook by Jackie Alpers.

Provided by Jackie Alpers

Categories     Southwestern U.S.

Time 5m

Yield 10 serving(s)

Number Of Ingredients 10

1 cup water
3 garlic cloves, peeled
1 (28 ounce) can crushed tomatoes
1/4 cup chopped white onion
1/4 cup white vinegar
1/4 cup cilantro, roughly chopped
2 tablespoons dried Mexican oregano
2 tablespoons olive oil
1 tablespoon dried chiltepin chile
2 teaspoons sea salt

Steps:

  • Put the 1 cup of water and garlic in a blender and puree.
  • Add the tomatoes, onion, vinegar, cilantro, oregano, olive oil, chiles, and salt. Pulse until well combined.

Nutrition Facts : Calories 56.8, Fat 3, SaturatedFat 0.4, Sodium 571.8, Carbohydrate 7.3, Fiber 2.1, Sugar 0.3, Protein 1.5

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