El Fenix Salsa Recipe
Just follow this El Fenix Salsa Recipe ingredient and directions to make a perfect Mexican-style salsa like El Fenix restaurant.
Equipment & Tools
- Stove
- Pan
- Bowl
- Measuring Cup
- Measuring Spoon
- Cutting Board
- Knife
- Wooden Spoon
- Glass Jar With Lid
Ingredients
- 28 oz Can Cento Certified San Marzano Whole Peeled Plum Tomatoes, Recommended
- ½ Medium White Onion, Minced
- 3 Cloves Garlic, Minced
- 1 Jalapeno Pepper, Minced
- 1 tsp Heinz Distilled White Vinegar, Recommended
- 2 tsp Goya Foods Vegetable Oil, Recommended
- 1 tsp White Sugar
- 1 tsp Ground Cumin
- 1 tsp Morton Kosher Salt, Recommended
Instructions
- Finely mince the onion, garlic cloves, and jalapenos with a knife and mix them together in a small bowl.
- Put the oil in a saucepan and heat it over medium heat.
- Put in the minced garlic, onion, and jalapeno pepper.
- Saute together for a few minutes, or until the vegetables have become tender, stir in the salt and ground cumin.
- Add chopped Roma tomatoes, white vinegar and sugar.
- Stir and mix all together until the sugar is dissolved
- Remove from the heat and let the salsa cool for some time
- Place the salsa in a glass bowl or jar and cover it with plastic wrap or a lid.
- Refrigerate the homemade El Fenix Salsa before serving.
Nutrition
Serving: 2tbspCalories: 10kcal (1%)Carbohydrates: 1.6g (1%)Protein: 0.3g (1%)Fat: 0.3gSaturated Fat: 0.1g (1%)Polyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 122mg (5%)Potassium: 7mgFiber: 0.3g (1%)Sugar: 0.9g (1%)Calcium: 6mg (1%)Iron: 0mg
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