Try this Veracruz Salsa (Tomato Chile Salsa) recipe, or contribute your own.
Suggest a better descriptionHeat a dry comal or flat iron griddle over moderately low heat until hot and pan-roast garlic and tomato, turning them occasionally to ensure even roasting, until browned and soft throughout, about 25 to 30 minutes. Discard garlic skins and tomato stem. In a heavy skillet heat oil over moderately high heat until hot but not smoking and, using tongs, fry chiles, 1 or 2 at a time, turning them, until puffed and just beginning to brown, about 10 seconds. Transfer chiles as fried, letting excess oil drip into skillet, to paper towels to drain and, wearing rubber gloves, discard stems. In a blender pur?e garlic, tomato, chiles, water, and salt until very smooth. (Salsa may be made 2 days ahead and chilled, covered.) Makes about 2 cups. Serves 4. La Parilla: The Mexican Grill Reed Hearon Can be prepared in 45 minutes or less. * available at Mexican markets Recipe By : La Parilla: The Mexican Grill Reed Hearon Posted to MC-Recipe Digest V1 #220 Date: Tue, 17 Sep 1996 18:02:51 -0400 From: Mail Delivery Subsystem
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Serving Size: 1 Serving (740g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 765 | ||
Calories from Fat: 758 (99%) | ||
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Amt Per Serving | % DV | |
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Total Fat 84.2g | 112 % | |
Saturated Fat 6.8g | 34 % | |
Monounsaturated Fat 49.2g | ||
Polyunsanturated Fat 24.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 22.1mg | 1 % | |
Potassium 296.8mg | 8 % | |
Total Carbohydrate 4.8g | 1 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 3.3g | ||
Protein 1.1g | 2 % | |
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: 765
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