1 hr 15 mins
Great summer time salsa, perfect balance between the zip of fresh cilantro, and the bite of hot peppers. Good for parties, and can be made with cheap, soft 'reduction rack' tomatoes!
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- 1 teaspoon cumin powder
- 1 teaspoon salt
- 2 teaspoons olive oil (or vegetable oil)
- 1/8 cup water
- 1 (6 ounce) can tomato paste
- 4 garlic heads, diced
- 1 small green pepper, cut chunky
- 1 medium red onion, cut chunky
- 1 bunch cilantro (approx 1 cup, packed loose)
- 5 tomatoes, peeled and chopped
- 3 roma tomatoes, peeled and chopped
- 1/2-1 red bell pepper (or any hot pepper, to taste)
- 1Blend one tomato, half the tomato paste, and the water in an electric blender or food processor until you have a somewhat chunky greenish mixture; set aside.
- 2In a pot (I use a wok), brown the garlic, half the onion, and cumin, being careful not to burn the spice.
- 3Add the cilantro mix and the salt.
- 5Reduce heat.
- 6Add tomato, green pepper and remaining red onion.
- 8Add hot pepper, finely sliced, to taste.
- 9Warning: the seeds are the hottest part, so beware.
- 10Add remaining tomato paste.
- 11Reduce heat (to about 1 or 2 on your stove top dial).
- 12Simmer uncovered for about 45 minutes, until the salsa has reached a desired consistency.
- 13Can be served hot or chilled, with tortillas, as a chicken marinade, whatever you want!
- 14Will serve about 6 hungry snackers, and is perfect with a cold beer on a hot sunny day.
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Nutritional Facts for Summer Cilantro Salsa
Serving Size: 1 (235 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 105.8
- Calories from Fat 19
- Total Fat 2.1 g
- Saturated Fat 0.3 g
- Cholesterol 0.0 mg
- Sodium 627.9 mg
- Total Carbohydrate 20.4 g
- Dietary Fiber 4.1 g
- Sugars 8.7 g
- Protein 4.2 g