This can be broiled or charred on a comal.
Oven Method:
Preheat broiler to High
Place onion slices, garlic cloves, peppers & tomatoes skin side up on large roasting tray lined with tin foil.
Broil for 7-10 minutes until skins are charred.
Place peppers in a glass bowl and cover with plastic wrap to steam.
Meanwhile, remove garlic skins and place in food processor along with onions & tomatoes. Peel peppers when cool enough to handle and add to processor. Add spices and pulse. Ideally, you should wait till it cools a bit, then add cilantro & lime and pulse a few more times (if you’re short on time just go ahead and add everything while it’s hot). Taste and adjust.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (529g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 176 | ||
Calories from Fat: 13 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.4g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 595.9mg | 21 % | |
Potassium 630.6mg | 17 % | |
Total Carbohydrate 54.5g | 16 % | |
Dietary Fiber 13.9g | 56 % | |
Sugars, other 40.5g | ||
Protein 4.5g | 6 % | |
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: 176
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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