Lightly rub all vegetables with olive oil.
Fire roast the vegetables until the skins are blackened. You can do this in your oven's broiler. Place the vegetables onto a baking sheet and keep an eye on them. The scallion will roast most quickly, followed by the garlic, then the chiles. The tomatoes should be roasted for a good 30 minutes to achieve optimum flavor.
When the scallion, garlic and chiles are done, mix them either chopping and then roughly mashing using a mortar and pestle, or using a food processor or hand mixer (do not puree!). You want to use the whole scallion and leave the blackened skin on the chiles.
When the tomatoes are done, cut out the core and roughly incorporate the tomatoes and their blackened skins using your mixer or mortar and pestle into the chile mixture. You can add the liquid from the burst, cooked tomatoes as well, or choose not to add it, depending on how thick you want your salsa.
Add the salt and stir. Adjust salt to taste.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (536g)|
|Recipe Makes: Servings|
|Calories from Fat: 13 (11%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 43.5mg||1 %|
|Potassium 1303.4mg||34 %|
|Total Carbohydrate 24.9g||7 %|
|Dietary Fiber 7.2g||29 %|
|Sugars, other 17.7g|
|Protein 5.6g||8 %|
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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: 117
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