Try this Roasted Pepper and Tomato Salsa recipe, or contribute your own.
Suggest a better description1) Preheat oven to 375
2) place poblano, cherry tomatoes, garlic and corn in baking pan. drizzle with olive oil and toss. Bake until pepper and tomatoes have shriveled and softened and garlic and corn have turned light brown, about 35 minutes
3) Transfer vegetables and any juices to a serving bowl. Add remaining ingredients and mix well.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (81g) | ||
Recipe Makes: 12 Servings | ||
|
||
Calories: 27 | ||
Calories from Fat: 5 (19%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 0.6g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 5.1mg | 0 % | |
Potassium 191.7mg | 5 % | |
Total Carbohydrate 5.6g | 2 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 4.3g | ||
Protein 1g | 1 % | |
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: 27
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.