INSTRUCTIONS: Core the tomatoes, then remove as much of the blackeed skin as possible. Halve, seed and coarsely chop the tomato flesh. Heat the oil in a saute pan. Add the onions and saute until softened. Add the tomatoes, garlic, vinegar, salt, bay leaf and chile. Simmer for 10 minutes. Yields 2 cups.
Note: If you want a hotter salsa, cut the chile in half and use 1 or both halves. (If you are using a habanero chile, stand back -- this will add a lot more heat!)
PER TABLESPOON: 5 calories, 0 g protein, 1 g carbohydrate, 0 g fat (0 g saturated), 0 mg cholesterol, 68 mg sodium, 0 g fiber.
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Copyright 1997 - 2001
10153 1/2 Riverside Dr. #459
Toluca Lake, California 91602
323 * 578-5603