Al & Bea’s Green Chile Salsa
This is our take on the top-secret salsa from Al & Bea's Mexican Food in Los Angeles. To re-create their bean and cheese burritos, wrap gooey refried beans and shredded cheddar cheese in a tortilla. Then add this salsa to amp it up.
How to Make It
Step 1
1
Finely chop tomatoes in a food processor.
Step 2
2
In a medium saucepan, heat oil over medium heat. Cook onion until softened, about 10 minutes. Reduce heat to low and add tomatoes, jalapeños, salt, and 1/2 cup water. Cook, uncovered, until sauce has thickened and lightened in color, about 45 minutes. If sauce is chunky, return to food processor and whirl until finely chopped.
Step 3
3
Note: Nutritional analysis is per tablespoon.
Ingredients
4 Roma tomatoes, quartered
2 tablespoons vegetable oil
1/2 cup finely chopped onion
1/2 cup chopped, drained canned jalapeños
1 teaspoon kosher salt
Directions
Step 1
1
Finely chop tomatoes in a food processor.
Step 2
2
In a medium saucepan, heat oil over medium heat. Cook onion until softened, about 10 minutes. Reduce heat to low and add tomatoes, jalapeños, salt, and 1/2 cup water. Cook, uncovered, until sauce has thickened and lightened in color, about 45 minutes. If sauce is chunky, return to food processor and whirl until finely chopped.
Step 3
3
Note: Nutritional analysis is per tablespoon.
Search All of Sunset's Recipes
The Latest
These Are the Best and Worst Cities to Retire in the U.S.
