Preheat a cast-iron skillet over medium. Once hot, pan roast the whole tomatoes and serranos for 5 minutes on the first side. Flip and cook for another 5 minutes, or until the skins are blackened and the insides are soft.
Heat ½ tablespoon olive oil in a separate skillet over medium. Add diced onion and sauté until translucent, about 2-3 minutes. Add the minced garlic and cook for another 1-2 minutes. Remove from heat.
De-stem the serranos, and add them to a blender or food processor with the tomatoes and Worcestershire sauce. Pulse until just combined (it should still be slightly chunky).
Heat the rest of the olive oil in a saucepan over medium. Pour the blended tomato mixture in and simmer for 12-15 minutes. With a few minutes left, add the garlic and onions.
Remove from heat and stir in the minced cilantro. Taste and season with salt to your liking. Enjoy your salsa immediately while warm, or let it chill for a few hours in the fridge. Happy eating!
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|Serving Size: 1 Serving (45g)|
|Recipe Makes: 14 Servings|
|Calories from Fat: 3 (30%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 251.4mg||9 %|
|Potassium 104.2mg||3 %|
|Total Carbohydrate 1.7g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 1.2g|
|Protein 0.4g||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: 10
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