Heat a medium skillet over medium heat. (or use your grill)
Add the tomatoes, shallots and serrano to the dry skillet and char on all sides, turning occasionally, 5 to 7 minutes.
Transfer the charred ingredients to a blender, add the broth and process until smooth.
Return the salsa to the skillet and cook over medium-high heat until the salsa turns a bright red color, 5 to 7 minutes. Season with salt and pepper.
Serve warm, room temperature, or cool.
I leave out the stock and omit the second cooking. Once I grill the vegetables and process in the blender or food processor, I serve it.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (73g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 1 (7%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 52mg||2 %|
|Potassium 162.7mg||4 %|
|Total Carbohydrate 3.1g||1 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 2.3g|
|Protein 0.7g||1 %|
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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: 14
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