Try this Salsa - Basic Red Salsa recipe, or contribute your own.
Suggest a better descriptionRoast, fry or boil tomatoes and tomatillos for 5-10 minutes. The heating method and time can change the flavors depending on if they become charred in the process. Stick the jalapenos on a skewer and roast over gas burner or bbq till charred. You can remove some of the charred skin or use all of it depending on how much "char" effect/flavor you want. Process all ingredients in a food processor, or in small batches in a blender. If you want a "chunkier" salsa, dice the cilantro and white onion by hand, but dice it very small. If you want the salsa to be milder omit some chilies or remove the seeds and veins from the chilies. If you want more acid/tang add a little vinegar or lemon/lime juice.
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Serving Size: 1 Serving (16g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 6 | ||
Calories from Fat: 1 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 74.4mg | 3 % | |
Potassium 31.6mg | 1 % | |
Total Carbohydrate 1.4g | 0 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 1g | ||
Protein 0.2g | 0 % | |
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: 6
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