Try this Chile De Arbol Salsa (Red Salsa) recipe, or contribute your own.
Suggest a better descriptionPreheat broiler. Place tomatoes and tomatillos on a baking sheet. Broil, turning occasionally until charred all over, 10 to 12 minutes. Transfer to a saucepan. Add the remaining ingredients. Bring to a boil and cook until onions are soft, 12 to 15 minutes. Transfer to a food processor or blender. Puree and then strain. Serve at room temperature or slightly chilled. Arbol Salsa can be stored in the refrigerator 3 to 5 days, or frozen for weeks. Yield: 2 1/2 cups Recipe By :TOO HOT TAMALES SHOW #6154 Posted to MC-Recipe Digest V1 #303 Date: Fri, 15 Nov 1996 08:19:47 -0500 From: Meg Antczak
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Serving Size: 1 Serving (1086g) | ||
Recipe Makes: 1 | ||
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Calories: 290 | ||
Calories from Fat: 45 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5g | 7 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 49.3mg | 2 % | |
Potassium 2266.3mg | 60 % | |
Total Carbohydrate 60.8g | 18 % | |
Dietary Fiber 15.6g | 62 % | |
Sugars, other 45.2g | ||
Protein 11g | 16 % | |
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: 290
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