On the heels of my latest blog post, I wanted to share a few recipes with you this week. Salsa seems so elementary, and everyone makes it different, some don't make it at all, they buy it. However, one way to assure the calorie count is accurate, and you know exactly what you're eating, this is a quick and easy salsa that you can keep in your refrigerator for about a week. It may get a little hotter as it sits, but it will always taste delicious, and it only has approximately 40 calories per ½ cup.
You can use this for the base of a spicy Gazpacho, just add cucumbers and other vegetables of your choice and chill. You can heat this up and use this to make Huevos Rancheros for breakfast, just use a tortilla shell or fry (or bake) a corn tortilla, place an over easy egg and top with the sauce. To lower the calorie count, lose the tortilla altogether and add a side of beans.
2 large jalapenos *
2 serrano chiles *
1 large can petite diced tomatoes
¼ yellow onion, finely chopped
2 Tablespoons cilantro, finely chopped
¼ Teaspoon Oregano
Salt to Taste
Place chiles (jalapenos and serranos) in a small saucepan, cover with water and heat on high until boiling. Place a lid on top, turn off heat and set aside until cool.
Empty canned tomatoes, including liquid into a medium sized bowl. Add all ingredients, including the salt. I did not indicate a measurement with the salt because you should season it to your own taste. Finally, peel the chile, remove seeds and give a fine chop to these as well. Add them into your mixture, stir and make sure the seasoning is good, then place in refrigerator until you are ready to use.
* Best to add the chile little by little as the heat on all chiles can vary. Add some, mix it together, taste it, then add more as needed.
You can use this for the base of a spicy Gazpacho, just add cucumbers and other vegetables of your choice and chill. You can heat this up and use this to make Huevos Rancheros for breakfast, just use a tortilla shell or fry (or bake) a corn tortilla, place an over easy egg and top with the sauce. To lower the calorie count, lose the tortilla altogether and add a side of beans.
2 large jalapenos *
2 serrano chiles *
1 large can petite diced tomatoes
¼ yellow onion, finely chopped
2 Tablespoons cilantro, finely chopped
¼ Teaspoon Oregano
Salt to Taste
Place chiles (jalapenos and serranos) in a small saucepan, cover with water and heat on high until boiling. Place a lid on top, turn off heat and set aside until cool.
Empty canned tomatoes, including liquid into a medium sized bowl. Add all ingredients, including the salt. I did not indicate a measurement with the salt because you should season it to your own taste. Finally, peel the chile, remove seeds and give a fine chop to these as well. Add them into your mixture, stir and make sure the seasoning is good, then place in refrigerator until you are ready to use.
* Best to add the chile little by little as the heat on all chiles can vary. Add some, mix it together, taste it, then add more as needed.