Put vegetables on a sheet pan in a 500? F oven or on the grill over medium heat. Cook until charred and blistered; about 30 minutes in the oven, less on the grill. After cooking, core, but don?t peel the tomatoes. Peel, stem and seed the peppers. Remove the skins from the onion and garlic. Puree the onion and garlic, but not too smooth. Add tomatoes and peppers and pulse until you achieve the desired texture. Pour into a bowl; add cilantro, salt and pepper.
Serve warm or chilled.
Per Serving (excluding unknown items): 182 Calories; 2g Fat (8.6% calories from fat); 7g Protein; 40g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 51mg Sodium. Exchanges: 7 1/2 Vegetable; 0 Fat.
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|Serving Size: 1 recipe (1474g)|
|Recipe Makes: 0 Servings|
|Calories from Fat: 17 (7%)|
|Amt Per Serving||% DV|
|Total Fat 1.9g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 64.6mg||2 %|
|Potassium 2185.4mg||58 %|
|Total Carbohydrate 57.3g||17 %|
|Dietary Fiber 12.3g||49 %|
|Sugars, other 45g|
|Protein 9.8g||14 %|
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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: 255
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