Heat a dry comal or flat iron griddle over moderately low heat until hot and pan-roast tomatoes and habaneros, turning them occasionally to ensure even roasting, until browned and soft throughout, 25 to 30 minutes. Discard tomato stems and wearing rubber gloves, stem and seed chiles. In a blender pur?e tomatoes, chiles, water, and salt until smooth. (Salsa may be made 10 hours ahead and chilled, covered. Bring salsa to room temperature before serving.) Makes about 1 cup. La Parilla: The Mexican Grill Reed Hearon Recipe By : La Parilla: The Mexican Grill Reed Hearon=20 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 (399g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 7 (11%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 19.3mg||1 %|
|Potassium 874.8mg||23 %|
|Total Carbohydrate 14.5g||4 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 10g|
|Protein 3.2g||5 %|
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Calories per serving: 66
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