Directions:
- Position the top oven rack 4 to 5 inches from the broiler element; preheat the broiler.
- Combine the jalapeno pepper, shallots, garlic and cherry tomatoes in a large cast-iron skillet or a roasting pan; place in the oven to broil for 10 to 15 minutes, shaking the pan occasionally, until the vegetables are blackened all over.
- Remove from the oven and reserve the garlic; transfer the remaining vegetables to the bowl of a food processor and let cool slightly.
- When the garlic is cool enough to handle, discard the papery skins; add the garlic to the food processor, then add the sherry vinegar, salt and water. Pulse or process briefly until the mixture is pureed but still a little chunky. Taste and adjust salt as necessary; thin with water as needed. Serve immediately or refrigerate for up to 1 week.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 66.19 Kcal (277 kJ) | ||
| Calories from fat | 0.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.03g | 0% | |
|---|---|---|---|
| Sodium | 354.89mg | 15% | |
| Potassium | 359.55mg | 8% | |
| Total Carbs | 15.64g | 5% | |
| Sugars | 7.29g | 29% | |
| Dietary Fiber | 2.79g | 11% | |
| Protein | 2.84g | 6% | |
| Vitamin C | 16.3mg | 27% | |
| Iron | 0.8mg | 5% | |
| Calcium | 38.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 48.18 Kcal (202 kJ) | ||
| Calories from fat | 0.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 0% | |
|---|---|---|---|
| Sodium | 258.33mg | 15% | |
| Potassium | 261.72mg | 8% | |
| Total Carbs | 11.39g | 5% | |
| Sugars | 5.3g | 29% | |
| Dietary Fiber | 2.03g | 11% | |
| Protein | 2.07g | 6% | |
| Vitamin C | 11.9mg | 27% | |
| Iron | 0.6mg | 5% | |
| Calcium | 28.2mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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