Preheat large cast iron skillet over medium-high heat.
Remove stems from tomatoes, then rub oil over each tomato.
Place the tomatoes in the skillet turning the tomatoes periodically.
While cooking the tomatoes, cut the stems from the peppers.
After about 15-20 minutes place the peppers in the skillet with the tomatoes.
Continue to turn both the tomatoes and peppers.
When almost the entire surface of the peppers has charred black, remove the peppers from the skillet to cool.
The tomatoes will turn partially black. When the skin begins to peel off, the tomatoes can be removed from the skillet to cool.
When the tomatoes are cool enough to handle, remove as much of the skin from the tomato, cut tomato in half and place in food processor or blender.
Place the peppers whole into the processor.
Add the remaining ingredients to the processor and puree on high speed in 5-10 second spurts until the mixture has a smooth consistency.
Place in a covered container and chill for several hours or overnight to develop the flavors.
Be careful with peppers as this can get very hot.
I use cayenne or serrano and only use 3-5 depending on size
If using peppers with less heat, will use 5-10.
Can use garlic powder & salt to season to taste.
Can omit cilantro if needed or use cubes.
Liquid Smoke be careful this is teaspoons, a little goes a long way.
If processor isn't large enough to hold all ingredients, process in batches and pour in same container.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (256g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 3 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 14.7mg||1 %|
|Potassium 410.4mg||11 %|
|Total Carbohydrate 21.9g||6 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 17.6g|
|Protein 2.8g||4 %|
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: 93
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