Chef Larrys Roasted Tomato Salsa
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INGREDIENTS
- 1/4 c Lime juice
- 1/2 c Scallions ; minced
- 3 lb Roma tomatoes
- 1 tb Jalapeno pepper ; minced
- 1/2 tb Garlic ; chopped
- Salt ; to taste
- 1/4 c olive oil
- 1 ts Salt
- 1/4 c Cilantro ; chopped
- 1/3 ts Fresh ground black pepper
INSTRUCTIONS
Yield: 3 Cups 1) Split the tomatoes lengthwise and remove excess seeds. Place tomatoes into a bowl and add the garlic, pepper, salt and enough oil to coat the tomatoes. Reserve remaining oil. Gently toss to season. Place tomatoes on a non-corrosive rack and dry in a very low oven (200 degrees F) for approximately 5-6 hours until the tomatoes are dehydrated but not dry or leathery. 2) Dice tomatoes and add to reserved oil. Add scallions, lime juice, jalapeno pepper and cilantro. Adjust seasoning. Posted to bbq-digest by "Garry Howard"
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (1488g) | ||
| Recipe Makes: 1 | ||
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| Calories: 417 | ||
| Calories from Fat: 150 (36%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 16.6g | 22 % | |
| Saturated Fat 2.3g | 12 % | |
| Monounsaturated Fat 10.4g | ||
| Polyunsanturated Fat 2.7g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 82.1mg | 3 % | |
| Potassium 3524.8mg | 93 % | |
| Total Carbohydrate 67.3g | 20 % | |
| Dietary Fiber 19.8g | 79 % | |
| Sugars, other 47.6g | ||
| Protein 14.1g | 20 % | |
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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. |
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Calories per serving: 417
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