Kerie'S Salsa – a delicious recipe with habanerno, green chili peppers, pablano, tomato, cilantro, pepper. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
roast peppers in oven on broil. You can peel them first with a vegetable peeler, or after. (The seeds are the hottest part, so if you aren't familar with spicy food, be careful how many seeds you put in). Roast about five minutes on each side, turning them. While they are cooking add ingredients to food processor, and pulse until desired consistency. If it is to spicy, use a jalapeno or serrano instead of the habanero. After the peppers aer done, take out of the oven, remove stems (and seeds if you want), and pulse. Salsa always tastes better the next day after the flavors and ingredients amalgamate. You can keep in the fridge for a long time because vinegar is a preservative.
142
kcal
Calories
31
g
Carbs
6
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 Jalapeno or habanerno, 3 green chili peppers, 1 pablano, 1 32 oz can of diced tomato or fresh, and more.
Yes, Kerie'S Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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