Nachos Blanco With Roasted Jalapeno Salsa Recipes

JALAPENO SALSA

Jalapeno Salsa image

I wanted a verde style salsa, but living in Germany, I was not able to find tomatillos. This green salsa is great on eggs, used as a marinade, or just eaten with tortilla chips. Its heat is somewhere in the middle between mild and hot. Hope you enjoy it as much as we do.

Provided by Trey

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes

Time 27m

Yield 25

Number Of Ingredients 8

Ingredients

10 fresh jalapeno peppers
2 tomatoes
1 white onion, quartered
¼ cup chopped fresh cilantro, or more to taste
2 cloves garlic, smashed
1 lime, juiced
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

Place jalapenos in a saucepan with enough water to cover. Bring to a boil. Simmer until jalapenos soften and begin to lose their shine, about 10 to 12 minutes. Remove the jalapenos with a slotted spoon, chop off the stem, and place them in a blender. Add the tomatoes and boil for 2 to 3 minutes to loosen the skin. Peel the skin from the tomatoes and add tomatoes to the blender.
Place the onion, cilantro, garlic, lime juice, salt, and black pepper in the blender with the jalapenos and tomatoes. Blend to desired consistency.

Nutrition Facts : Calories 6.7 calories, Carbohydrate 1.6 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.3 g, Sodium 94.1 mg, Sugar 0.7 g

ROASTED JALAPENO AND TOMATO SALSA

Roasted Jalapeno and Tomato Salsa image

Originally from Rick Bayless, adapted to my own taste. I think this is a medium hot salsa. Heat level can be adjusted up or down with the habaneros.

Provided by acid.

Categories Southwestern U.S.

Time 55m

Yield 5 cups

Number Of Ingredients 8

Ingredients

3 lbs plum tomatoes
10 jalapenos
3 habaneros (optional)
1 small white onion
12 cloves garlic (peeled)
1 bunch cilantro
1 teaspoon salt (plus more to taste)
1 tablespoon apple cider vinegar (plus more to taste)

Steps:

Place oven rack to highest position and preheat broiler.
Put tomatoes and peppers on a baking sheet and place under broiler for about 10 minutes.
Tomatoes and peppers should be blackened in spots.
Turn tomatoes and peppers over and broil for about another 10 minutes.
Tomatoes and peppers should be blackened in spots and cooked through.
Peppers may be done before tomatoes, if so, remove them as they are done.
Remove from oven and let cool.
Reduce heat to 425 degrees F.
Cut onion into 1/4 inch slices and separate into rings.
Place onion and garlic on a baking sheet and place in oven.
Cook for about 15 minutes or until onion is wilted and slightly charred and garlic is soft and brown.
Stir a couple of times during cooking.
Remove from oven and let cool.
Remove stems from peppers and tomatoes.
Put peppers, onion and garlic in a food processor and coarsely chop.
Scoop into a large bowl.
Coarsely chop tomatoes and put in bowl.
Stir together and add salt and apple cider vinegar.
Chop cilantro and add.
You may want to use less cilantro.
Adjust salt and vinegar to taste.

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