pg 108 Mexican Yields 3 1/2 cups
1. Heat a lrg cast iron skillet over med hi heat till very hot. In batches, cook tomatoes, onions, garlic & jalapenos for 3-5 mins or until evenly blistered, blackened in spots and beginning to soften. Transfer roasted ingredien ts to a cutting board. Remove peel from garlic & stems & seeds from jalapenos. Chop tomatoes & onions into pieces. In a blender, combine roasted igredients. Cover and blend until smooth. With blender running, add up to 3 cups water through hole in the lid until sauce reaches desired consistency. Blend in lime juice & season with salt and pepper.
Per 1/2 cup: 15 cal; 0 fat; 0 chol; 126 mg sodium; 3 g carb
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Serving Size: 1 Serving (168g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 44 | ||
Calories from Fat: 3 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 32.4mg | 1 % | |
Potassium 378.9mg | 10 % | |
Total Carbohydrate 9.7g | 3 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 7.3g | ||
Protein 1.9g | 3 % | |
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: 44
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