Jalapeno Salsa (cooked)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | Mexican, Sauces | 2 | Servings |
INGREDIENTS
| 1 | T | Olive oil |
| 3/4 | c | Jalapenos, chopped |
| 2 | Cloves garlic, minced | |
| 1/4 | c | Onion, chopped |
| 3 | c | Seeded, peeled choppped>>> |
| Tomatoes. | ||
| 1 | T | Red wine vinegar |
| 1 | T | Fresh cilantro, chopped |
| 1 | T | Green olives, chopped |
| Salt |
INSTRUCTIONS
In med. sized skillet, heat the oil. Add the jalapenos, garlicn and onion Saute until the onion is soft, but not browned, 3-5 min. Add the tomatoes and cook until the tomatoes are quite soft, about 5 min. Add the remainig ingredients and cook for a few minutes more to give the flavors a chance "marry". Add salt to taste if needed. Let the salsa stand for at least min. Stir well before serving. Yield: Approx. 2 cups This salsa is moderately hot--use half bell pepper and half jalapeno to "cool" it down if you like.
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Nutrition (calculated from recipe ingredients)
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Calories: 79
Calories From Fat: 64
Total Fat: 7.3g
Cholesterol: 0mg
Sodium: 187mg
Potassium: 56.8mg
Carbohydrates: 3.3g
Fiber: <1g
Sugar: <1g
Protein: <1g