Salsa Ranchera
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INSTRUCTIONS
The tomato should be "asados" (roasted). Line a shallow pan with aluminum foil, and put tomato in. Place under a hot broiler, turn from time to time so the tomato cooks evenly. The skin will be blistered and charred. A med. tomato takes approx. 20 min. Blend the tomato to a smooth sauce. The chiles should be toasted. Place chiles in iron griddle (comal) over med. flame. Turn from time to time until skin is charred and flesh is soft. Blend tomatoes, chiles and garlic to a fairly smooth sauce. Recipe by: The Cuisines of Mexico
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (23g) | ||
| Recipe Makes: 6 servings | ||
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| Calories: 5 | ||
| Calories from Fat: 0 (0%) | ||
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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 1.3mg | 0 % | |
| Potassium 56.8mg | 1 % | |
| Total Carbohydrate 1.1g | 0 % | |
| Dietary Fiber 0.3g | 1 % | |
| Sugars, other 0.8g | ||
| Protein 0.2g | 0 % | |
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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. |
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Calories per serving: 5
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