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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the tomatoes on a grill at medium heat, turning every 4 minutes to char all sides. About halfway through, place jalapenos on the grill and do the same. Once the skin has been blackened and is peeling from the tomatoes, place on a plate and set aside to cool. | 2. In the meantime, place quartered onion, garlic cloves and cilantro into a food processor and pulse until everything is about the same size chunks. Place in a bowl, and add the rest of the ingredients. | 3. Once the tomatoes and jalapenos are cooled, slice the jalapenos open and remove the ribs and seeds completely for mild salsa, halfway for medium, or not at all for hot. Remove some of the blackened charred skin from the tomatoes (it's probably mostly peeled back by now). Put all the cooled veggies in the food processor and blend. | 4. Combine with the rest of the ingredients and chill. Flavors will develop and salsa will be ready to serve within a few hours. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	3 -4			0.0	0.0	0.0	0.0
jalapeno	2 -3			0.0	0.0	0.0	0.0
spanish onion	1			-	-	-	-
cilantro	1	bunch		-	-	-	-
garlic clove	3			-	-	-	-
vinegar	3	tablespoons		9.387	0.4157	0.0	0.0
liquid smoke	1	teaspoon		-	-	-	-
salt	1	teaspoon		-	-	-	-
pepper	1	teaspoon		5.773	1.4708	0.239	0.075

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.