Directions:
- Grill tomatoes and jalapeno, covered, over medium-hot heat for 8-12 minutes or until skins are blistered and blackened, turning occasionally. Immediately place in a large bowl; cover and let stand for 20 minutes.
- Peel off and discard charred skins. Discard stem and seeds from jalapeno; cut tomatoes into fourths. Set jalapeno and tomatoes aside.
- Place the cilantro, onions and garlic in a food processor; cover and process until blended. Add the chipotle pepper, tomatoes and jalapeno; cover and pulse until blended.
- Transfer to a large bowl; stir in the chilies, lime juice, oil and salt. Cover and refrigerate for at least 1 hour. Serve with chips. Yield: 4 cups.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 21.02 Kcal (88 kJ) | ||
| Calories from fat | 7.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.89g | 1% | |
|---|---|---|---|
| Sodium | 39.94mg | 2% | |
| Potassium | 152.8mg | 3% | |
| Total Carbs | 3g | 1% | |
| Sugars | 1.95g | 8% | |
| Dietary Fiber | 0.69g | 3% | |
| Protein | 0.68g | 1% | |
| Vitamin C | 14.4mg | 24% | |
| Iron | 0.1mg | 0% | |
| Calcium | 8.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 32.35 Kcal (135 kJ) | ||
| Calories from fat | 12.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.37g | 1% | |
|---|---|---|---|
| Sodium | 61.47mg | 2% | |
| Potassium | 235.16mg | 3% | |
| Total Carbs | 4.62g | 1% | |
| Sugars | 3g | 8% | |
| Dietary Fiber | 1.06g | 3% | |
| Protein | 1.05g | 1% | |
| Vitamin C | 22.2mg | 24% | |
| Iron | 0.1mg | 0% | |
| Calcium | 13.6mg | 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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