Try this Charred Tomato Chipotle Salsa recipe, or contribute your own.
Suggest a better descriptionYields 1 Quart Found a site with wonderful Southwest recipes w/chiles everywhere! It is from a PBS series in Texas. The chef is quite well know and innovative: Stephan Pyles. http://www.kera.org Heat a cast iron skillet until very hot. Add the whole Roma tomatoes, turning occasionally until they begin to blacken on all sides. When they are roasted, remove the tomatoes from the pan and slice the stem ends off. Heat the olive oil in a medium pan until lightly smoking. saute the onion and garlic for 5 minutes or until lightly brown. Put the tomatoes and the onion-garlic mixture through a meat grinder. (You can use a food processor, but the salsa will not be as vibrant red. The processor whips air into the salsa, thereby lightening the color.) Stir in the Chipotle pur?e, brown sugar, vinegar, lime juice and basil. Stir in the mayonnaise. Season with salt and pepper. Serve immediately or store, covered, in the refrigerator until ready to use. Posted to CHILE-HEADS DIGEST by Shantihhh@aol.com on Jun 22, 1999,
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Serving Size: 1 Serving (2061g) | ||
Recipe Makes: 1 servings | ||
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Calories: 2403 | ||
Calories from Fat: 1502 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 166.9g | 223 % | |
Saturated Fat 24.4g | 122 % | |
Monounsaturated Fat 47.7g | ||
Polyunsanturated Fat 86.7g | ||
Cholesterol 122.3mg | 38 % | |
Sodium 3594.5mg | 124 % | |
Potassium 3703.4mg | 97 % | |
Total Carbohydrate 230.7g | 68 % | |
Dietary Fiber 18.1g | 72 % | |
Sugars, other 212.6g | ||
Protein 18.5g | 26 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2403
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