Directions:
- Position an oven rack about 4 inches below the broiler and heat the broiler on high. Arrange the tomatoes and garlic on a rimmed baking sheet and broil until the tomatoes are charred on one side, about 5 minutes. Turn the tomatoes and garlic and char on the second side, about 2 minutes longer. Let cool. Peel the tomatoes and garlic, discarding the skins and saving any juices that are released.
- In a blender, briefly purée the tomatoes and their juices, the garlic, chipotle chile, and 1/2 teaspoons salt—it needn’t be perfectly smooth.
- In a medium, heavy-based saucepan, heat the oil over medium-high heat. When a drop of the puréed tomato mixture sizzles when added, pour in the remaining purée. Bring to a boil, stirring frequently. Adjust the heat to an active simmer and continue to cook, stirring frequently, until reduced to a scant cup and thickened to a sauce consistency, 8 to 12 minutes. Cool to room temperature. Stir in the cilantro and the lime juice. Season to taste with salt. Serve at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 54.74 Kcal (229 kJ) | ||
| Calories from fat | 33.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.71g | 6% | |
|---|---|---|---|
| Sodium | 5.97mg | 0% | |
| Potassium | 274.65mg | 6% | |
| Total Carbs | 4.94g | 2% | |
| Sugars | 3.45g | 14% | |
| Dietary Fiber | 1.15g | 5% | |
| Protein | 1.18g | 2% | |
| Vitamin C | 16.7mg | 28% | |
| Calcium | 13mg | 1% | |
| Amount Per 100 g | |||
| Calories | 45.67 Kcal (191 kJ) | ||
| Calories from fat | 27.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.09g | 6% | |
|---|---|---|---|
| Sodium | 4.98mg | 0% | |
| Potassium | 229.11mg | 6% | |
| Total Carbs | 4.12g | 2% | |
| Sugars | 2.88g | 14% | |
| Dietary Fiber | 0.96g | 5% | |
| Protein | 0.99g | 2% | |
| Vitamin C | 13.9mg | 28% | |
| Calcium | 10.9mg | 1% | |
* 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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