Fried Chile Salsa

Dave DeWitt Recipes Leave a Comment

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Fried Chile Salsa
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In northern Mexico, the chiles, tomatoes, and onions are grilled before making Salsa Cruda, so why not substitute some fried vegetables? Separately frying the ingredients and flavoring with cilantro keeps this from being a pasta sauce. Serve this with chips or as a topping for grilled meat, poultry, or fish.

Ingredients


  • 1/2 cup olive oil (or more as needed)

  • 5 mild jalapeños, stems removed (or 2 hot ones)

  • 1 large onion, coarsely chopped

  • 2 cloves garlic, minced

  • 6 medium tomatoes, chopped and drained

  • 3 tablespoons minced cilantro

  • ½ teaspoon Mexican oregano

  • 2 tablespoons red wine vinegar (or more to taste)



Instructions


In a large skillet, heat the olive oil until hot and fry the jalapeños until their skins start to blister and brown. Remove them from the heat and drain on paper towels. While they are cooling, add the onion and garlic to the oil and fry for 1 minute. Remove, drain on paper towels, and place in a bowl. Add the tomatoes to the olive oil and fry for 2 to 3 minutes, stirring well. Remove, drain on paper towels, and add to the onions.

Peel the jalapeños, cut in half lengthwise, and remove the seeds. Chop the jalapeños and add them to the onions and tomatoes. Add the remaining ingredients and stir well. Serve at room temperature.

Servings
6
Servings
6
Fried Chile Salsa
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
In northern Mexico, the chiles, tomatoes, and onions are grilled before making Salsa Cruda, so why not substitute some fried vegetables? Separately frying the ingredients and flavoring with cilantro keeps this from being a pasta sauce. Serve this with chips or as a topping for grilled meat, poultry, or fish.

Ingredients


  • 1/2 cup olive oil (or more as needed)

  • 5 mild jalapeños, stems removed (or 2 hot ones)

  • 1 large onion, coarsely chopped

  • 2 cloves garlic, minced

  • 6 medium tomatoes, chopped and drained

  • 3 tablespoons minced cilantro

  • ½ teaspoon Mexican oregano

  • 2 tablespoons red wine vinegar (or more to taste)



Instructions


In a large skillet, heat the olive oil until hot and fry the jalapeños until their skins start to blister and brown. Remove them from the heat and drain on paper towels. While they are cooling, add the onion and garlic to the oil and fry for 1 minute. Remove, drain on paper towels, and place in a bowl. Add the tomatoes to the olive oil and fry for 2 to 3 minutes, stirring well. Remove, drain on paper towels, and add to the onions.

Peel the jalapeños, cut in half lengthwise, and remove the seeds. Chop the jalapeños and add them to the onions and tomatoes. Add the remaining ingredients and stir well. Serve at room temperature.

Servings
6
Servings
6
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