Salsa Manuela

Name: Salsa Manuela
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Mexican
Ingredients: 454 grams jalapeño peppers, halved and seeded; 1 onion, cut into (1/2-inch-thick) slices (about 1/2 pound); 1 teaspoon salt; 2 tomatoes, cut into 1/2-inch-thick slices (about 1 pound); 473 milliliters water

Need a gluten free, primal, and whole 30 hor d'oeuvre? Salsa Manuela could be a tremendous recipe to try. This recipe serves 16. One portion of this dish contains around 0g of protein, 0g of fat, and a total of 14 calories. This recipe is typical of Mexican cuisine. A mixture of jalapeño peppers, tomatoes, water, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat broiler.

Equipment you will use

Broiler

Place jalapeos, skin sides up, on a foil-lined baking sheet; broil 12 minutes or until blackened.

Equipment you will use

Baking Sheet

Aluminum Foil

Cut peppers in half lengthwise, discarding seeds and membranes.

Ingredients you will need

Peppers

Seeds

Cut into slices. Set peppers aside.

Ingredients you will need

Peppers

Place tomato slices on baking sheet; broil 10 minutes, turning after 5 minutes.

Ingredients you will need

Tomato Slices

Equipment you will use

Baking Sheet

Place onion slices on baking sheet; broil 14 minutes, turning after 7 minutes.

Ingredients you will need

Onion

Equipment you will use

Baking Sheet

Bring water to a boil in a medium saucepan.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Add peppers, tomato, onion, and salt; return to a boil. Reduce heat; simmer 30 minutes. Cool to room temperature. Mash mixture with hands or with a potato masher.

Ingredients you will need

Peppers

Potato

Tomato

Onion

Salt

Equipment you will use

Potato Masher

Serve at room temperature or chilled. Store in an airtight container in refrigerator up to two weeks.

Equipment

Ingredients

Servings:

454grams

jalapeño peppers, halved and seeded 1

onion, cut into (1/2-inch-thick) slices (about 1/2 pound)1teaspoon

salt 2

tomatoes, cut into 1/2-inch-thick slices (about 1 pound)473milliliters

water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Alexana Revana Vineyard Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 42 dollars per bottle.