Salsa Roja
by CCheryl
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INGREDIENTS
INSTRUCTIONS
In an iron-cast skillet over medium-high heat roast garlic and dried pepper (make sure your kitchen is well ventilated before this step)
Cut tomatos in quarters and blend with the rest of the ingredients.
Store leftovers in refrigerator.
NOTES
CCheryl
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 recipe (115g) | ||
| Recipe Makes: 1 | ||
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| Calories: 51 | ||
| Calories from Fat: 1 (2%) | ||
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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 6.3mg | 0 % | |
| Potassium 183.1mg | 5 % | |
| Total Carbohydrate 10.5g | 3 % | |
| Dietary Fiber 1.5g | 6 % | |
| Sugars, other 9g | ||
| Protein 1.5g | 2 % | |
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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: 51
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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