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Rating: 5/5 (1 vote cast)

Meal Type: Appetizer
Total Time:
Cuisine: Chilean
     Serving Size: 10 - Change
Nutritional Facts
Servings Per Recipe: 10

Amount Per Serving
Calories 7
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 4mg
Total Carbohydrate 1g
Dietary Fiber 0g
Sugars 1g
Protein 0g
Vitamin A  3%Vitamin C  13%
Calcium  1%Iron  1%
Potassium  2%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Bocaditos Salsa Roja

Recipe Tags: Salsa Recipes

Date Added: June 11, 2009


2 Tomatoes Finely Chopped
3 Jalapeno Peppers de-seeded
1 Onion white, 1/4"
2 Cloves Of Garlic (optional)
1/4 Teaspoon Dried Oregano Mexican
1/4 Teaspoon Cumin Seed toasted & ground
1/2 Cup Water lukewarm (110 to 115
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1. PAN ROAST: begin by blistering the tomatoes and jalapeno chiles on a cast-iron skillet (comal) then pan-roasting with the onion and garlic to develop the sweeter flavors.

2. Roast until deeply browned and soft. Next "toast" the Mexican oregano and cumin seeds over medium heat.

3. (Notice: no cilantro!) Using a knife or food processor chop together the tomatoes, chiles with seeds, onion and garlic until you have a coarsely textured salsa.

4. Add the oregano and cumin, thin with water and add salt to taste.

5. Use immediately, or cover and refrigerate for up to 3 days.

6. Bring to room temperature before serving. About 2 1/2 cups.

7. Use traditionally as salsa or use to baste while grilling seafood and meat.

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Dietary Notes:
This recipe is low-sodium with 3.5mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 6.8 per serving

This recipe is a good source of Vitamin C with 13% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Tomato, Garlic, Onion allergies.
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