In a small bowl, soak the onion in the lime juice for 15 minutes. In a dry, heavy-duty skillet (preferably cast iron) over high heat, "roast" the tomatoes, chile halves, and garlic clove until charred on all sides, about 2 to 5 minutes for the garlic, 8 to 10 minutes for the chiles, and 12 to 15 minutes for the tomatoes. Pulse in a blender; the mixture should remain slightly chunky. Transfer to a serving bowl and add the onion, lime juice, cilantro, and salt. Taste and add more salt or lime juice if needed. Use immediately or cover and refrigerate for up to a week.
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|Serving Size: 1 recipe (1028g)|
|Recipe Makes: 0 Servings|
|Calories from Fat: 14 (9%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 39.6mg||1 %|
|Potassium 1841.4mg||48 %|
|Total Carbohydrate 35.1g||10 %|
|Dietary Fiber 9.9g||39 %|
|Sugars, other 25.2g|
|Protein 7.3g||10 %|
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Calories per serving: 159
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