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Rattlesnake Salsa

Western.Chefs's picture
Ingredients
  Cascabel chilies 3
  Garlic 2 Clove (10 gm) (Unpeeled)
  Tomato 1 Large
  Tomatillos 2
  Apple cider vinegar 2 Tablespoon
  Dried oregano leaves 1⁄4 Teaspoon (Preferably Mexican Oregano)
  Ground cloves 1 Pinch
  Water 1 Cup (16 tbs)
  Olive oil 1 Teaspoon
  Salt 1⁄4 Teaspoon
Directions

GETTING READY
1) Husk the tomatillos.

MAKING
2) In a heavy skillet, such as a cast-iron skillet, toast chiles over medium heat until brown and fragrant, about 3 minutes.
3) Remove chiles from the skillet.
4) Add unpeeled garlic; toast until browned and soft, then peel.
5) Bring 3 inches of water to a boil in a medium saucepan.
6) Add tomato and tomatillos; reduce heat and simmer 3 to 5 minutes until soft.
7) Remove tomatoes and tomatillos to a work surface; coarsely chop.
8) In a food processor or blender, place all ingredients; process to a slightly textured salsa.
9) Adjust seasonings to taste.

SERVING
10) Seve the spicy salsa with chips and other finger foods.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Blending
Dish: 
Salsa
Ingredient: 
Garlic
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes
Servings: 
4

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4.134375
Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 66 Calories from Fat 23

% Daily Value*

Total Fat 3 g4.1%

Saturated Fat 0.33 g1.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 129.9 mg5.4%

Total Carbohydrates 10 g3.5%

Dietary Fiber 3.9 g15.5%

Sugars 1.9 g

Protein 2 g4.6%

Vitamin A 60.5% Vitamin C 15.2%

Calcium 2.4% Iron 10.1%

*Based on a 2000 Calorie diet

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Rattlesnake Salsa Recipe