Directions:
- Heat a dry large heavy nonreactive skillet (not nonstick) over medium heat until hot, then cook tomatoes, onion, and garlic, turning with tongs, until all are blackened in spots, 10 to 12 minutes. Purée in a blender with chiles and 3/4 teaspoon salt (use caution when blending hot foods). Return to skillet and simmer, stirring occasionally, until slightly thickened, 15 to 20 minutes. Transfer to a bowl and cool to room temperature, then stir in cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 66.53 Kcal (279 kJ) | ||
| Calories from fat | 3.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.36g | 1% | |
|---|---|---|---|
| Cholesterol | 1.48mg | 0% | |
| Sodium | 110.72mg | 5% | |
| Potassium | 620.61mg | 13% | |
| Total Carbs | 14.31g | 5% | |
| Sugars | 8.37g | 33% | |
| Dietary Fiber | 3.76g | 15% | |
| Protein | 3.25g | 6% | |
| Vitamin C | 36.3mg | 61% | |
| Iron | 0.7mg | 4% | |
| Calcium | 43.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 23.92 Kcal (100 kJ) | ||
| Calories from fat | 1.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.13g | 1% | |
|---|---|---|---|
| Cholesterol | 0.53mg | 0% | |
| Sodium | 39.81mg | 5% | |
| Potassium | 223.12mg | 13% | |
| Total Carbs | 5.14g | 5% | |
| Sugars | 3.01g | 33% | |
| Dietary Fiber | 1.35g | 15% | |
| Protein | 1.17g | 6% | |
| Vitamin C | 13.1mg | 61% | |
| Iron | 0.3mg | 4% | |
| Calcium | 15.7mg | 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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