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Chicharron in Red Salsa

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Chicharron in Red Salsa

Chicharron in Red Salsa, made with tomatoes, Jalapeno and onion. The perfect mexican dish! It can be served for breakfast, lunch and dinner or It can be used as a stuffing for tacos and quesadillas etc.

Lover of mexican gatsronomy? Then you have to try these mexican dishes: Mexican Street Corn Chicken TacosMexican Stuffed Shells and Throw Together Mexican Casserole. Explore all my mexican recipes here!

 

Delicious, my family is a big fan of mexican eats! You can’t resist the flavor and the smell! Yummmm.

Chicharron in Red Salsa

YAMMY! Make sure to save and share this recipe with friends and family! Happy cooking 😀

Chicharron in Red Salsa

Ingredients To Make Chicharron in Red Salsa:

9 oz. Cracklins

6 Plum tomatoes chopped

1 Jalapeno finely chopped

½ Onion chopped

1 tsp. Minced garlic

2 Tbsp. Olive oil

Salt to taste

Chopped cilantro for garnish

How Do You Make Chicharron in Red Salsa:

Step 1. Place the cracklins in a large bowl and cover with water. Allow to soak for 20 minutes.

Step 2. While the cracklins are soaking, add the tomatoes, onion and jalapeno to a large pot over medium heat on the stove. Bring to a low boil and then simmer for 15 minutes.

And,

Step 3. Transfer the tomato mixture to a food processor and blend until smooth.

Step 4. Add the tomato salsa back to the pot.

Step 5. Mix in the minced garlic and then the drained cracklins. Stir to combine and saute another 5 minutes.

Then Add,

Step 6. Garnish with chopped cilantro before serving.

Chicharron in Red Salsa

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Chicharron in Red Salsa

Chicharron in Red Salsa

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Chicharron in Red Salsa

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 8
Chicharron in Red Salsa
5 from 2 votes

Ingredients 

  • 9 oz. Cracklins
  • 6 Plum tomatoes chopped
  • 1 Jalapeno finely chopped
  • ½ Onion chopped
  • 1 tsp. Minced garlic
  • 2 Tbsp. Olive oil
  • Salt to taste
  • Chopped cilantro for garnish

Instructions

  • Place the cracklins in a large bowl and cover with water. Allow to soak for 20 minutes.
  • While the cracklins are soaking, add the tomatoes, onion and jalapeno to a large pot over medium heat on the stove. Bring to a low boil and then simmer for 15 minutes.
  • Transfer the tomato mixture to a food processor and blend until smooth.
  • Add the tomato salsa back to the pot.
  • Mix in the minced garlic and then the drained cracklins. Stir to combine and saute another 5 minutes.
  • Garnish with chopped cilantro before serving.

Nutrition

Serving: 1g | Calories: 216kcal | Carbohydrates: 3g | Protein: 20g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Cholesterol: 30mg | Sodium: 656mg | Fiber: 1g | Sugar: 2g
Author: Marta

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