Preheat oven to 375 degrees.
Place parchment paper or foil across a baking sheet.
Brush oilive oil lightly across the paper or foil.
Slice garlic in half and cram halves into the openings of a few of the tomatoes. Quarter Jalapenos and shove into remaining tomatos. (this prevents the garlic and jalapenos from burning, over cooking and it cooks in the tomato juices).
Place tomato flesh up on the baking sheet along with onion quarters and anaheim chili. Brush tops with Olive oil and salt liberlally.
Cook for 45min - 1 hour or until tomatoes and onions are collapsed and soft.
Take out and let cool. Skin from tomatoes should fall off. If you want to leave the skin on, by all means do so. Transfer all to a blender. Add cumin and 2 T of vinegar and lime juice. Blend until smooth. Taste. Depending on acidity and personal taste you can add more vinegar. Salt n Pepper to taste and enjoy.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (225g)|
|Recipe Makes: 4|
|Calories from Fat: 70 (56%)|
|Amt Per Serving||% DV|
|Total Fat 7.8g||10 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 70.7mg||2 %|
|Potassium 539.2mg||14 %|
|Total Carbohydrate 14.1g||4 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 10.2g|
|Protein 2.7g||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: 124
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.