Directions:
- Remove seeds from peppers. Place peppers in a saucepan with boiling water to cover; let stand 30 minutes. Drain. Peel and coarsely chop peppers.
- Bake tomato halves in a roasting pan coated with cooking spray at 450° for 20 minutes or until blackened.
- Sauté garlic and onion in hot oil 3 minutes or until tender.
- Pulse chopped pepper, tomato halves, onion mixture, salt, and cumin in a food processor until chunky; stir in cilantro. Garnish, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 127.3 Kcal (533 kJ) | ||
| Calories from fat | 43.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.88g | 8% | |
|---|---|---|---|
| Sodium | 794.59mg | 33% | |
| Potassium | 827.57mg | 18% | |
| Total Carbs | 18.89g | 6% | |
| Sugars | 11.15g | 45% | |
| Dietary Fiber | 4.23g | 17% | |
| Protein | 4.01g | 8% | |
| Vitamin C | 47.8mg | 80% | |
| Iron | 0.6mg | 3% | |
| Calcium | 59.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 34.79 Kcal (146 kJ) | ||
| Calories from fat | 12.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.33g | 8% | |
|---|---|---|---|
| Sodium | 217.13mg | 33% | |
| Potassium | 226.14mg | 18% | |
| Total Carbs | 5.16g | 6% | |
| Sugars | 3.05g | 45% | |
| Dietary Fiber | 1.16g | 17% | |
| Protein | 1.1g | 8% | |
| Vitamin C | 13.1mg | 80% | |
| Iron | 0.2mg | 3% | |
| Calcium | 16.3mg | 6% | |
* 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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