Roasted Salsa
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INGREDIENTS
- 1 ts Chopped white onion
- 1/4 ts Salt
- 1 tb Fresh Cilantro ; chopped
- 1 Serrano pepper
- 1 ts Tomato paste; optional
- 4 lg Italian plum tomatoes
INSTRUCTIONS
1. Heat medium nonstick skillet over medium-high heat until hot. Place whole tomatoes and chile in skillet; heat 3 to 5 minutes or until skins are blistered and slightly charred, turning occasionally. Remove from heat; cool. Coarsely chop tomatoes; if less "heat" is desired, remove seeds and veins from chile. 2. In blender, combine tomatoes, chile and all remaining ingredients; process with on/off turns and blend only until coarsely chopped. Makes 1.25 cups. Recipe by: Pillsburys Make It Easy Mexican Posted to recipelu-digest Volume 01 Number 568 by Rodeo46898
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (28g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 10 | ||
| Calories from Fat: 2 (20%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.2g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0.1g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 10.5mg | 0 % | |
| Potassium 141.7mg | 4 % | |
| Total Carbohydrate 2.1g | 1 % | |
| Dietary Fiber 1.2g | 5 % | |
| Sugars, other 0.9g | ||
| Protein 0.7g | 1 % | |
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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. |
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Calories per serving: 10
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