1. OVEN ROASTED TOMATOES
Set broiler to High: Lay the tomatoes on a baking sheet (cover with foil for easy cleanup) and place about 4 inches below broiler. Roast until blistered and blackened on one side, about 6-8 minutes; with pair of tongs, flip the tomatoes and roast other side.
Cool, then peel the skins, collecting all the juices with the tomatoes.
2. PAN ROASTED PEPPERS and GARLIC
While the tomatoes are roasting, roast the chilies and unpeeled garlic cloves directly on a heavy skillet over medium (use no oil). Turn occasionally until both chilies and garlic are blackened in spots and soft, 10 to 15 minutes. Cool, cut the stems off the chilies split in half and remove seeds peel the papery skins form the garlic.
3. GRINDING THE SALSA:
In a food processor, grind the chilies, garlic and 6 teaspoons kosher salt to a coarse paste, stopping to scrape down the sides of the bowl a couple of times. Add the tomatoes and pulse a few times until you have a coarse-textured puree.
4. FINAL SEASONING:
In a strainer, rinse the onion under cold running water, shake off the excess and stir into salsa, along with the Cilantro and vinegar. Taste and season with salt.
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|Serving Size: 1 Serving (90g)|
|Recipe Makes: 36|
|Calories from Fat: 2 (11%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 392.1mg||14 %|
|Potassium 201.9mg||5 %|
|Total Carbohydrate 4.1g||1 %|
|Dietary Fiber 1.1g||5 %|
|Sugars, other 3g|
|Protein 0.8g||1 %|
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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: 19
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