Directions:
- Lay poblano and jalapeño chilies in a single layer in a 10- by 15-inch pan. Broil 3 to 4 inches from heat, turning occasionally, until skins are blackened and blistered, 15 to 20 minutes. Let cool. Wearing gloves, pull off and discard skin, stems, veins, and seeds. Rinse chilies and chop coarsely.
- In a 6- to 8-quart pan, combine chilies, tomatoes, onions, cilantro, lime juice, and salt to taste. Bring to a boil over high heat, then simmer 10 minutes.
- Let salsa cool, then serve, chill airtight up to 3 days, or pack in easy-to-use portions in freezer containers and freeze up to 1 year.
- Nutritional analysis per 1/4 cup.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 990.89 Kcal (4149 kJ) | ||
| Calories from fat | 1.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.16g | 0% | |
|---|---|---|---|
| Sodium | 154.9mg | 6% | |
| Potassium | 7054.64mg | 150% | |
| Total Carbs | 164.51g | 55% | |
| Sugars | 97.82g | 391% | |
| Dietary Fiber | 41.3g | 165% | |
| Protein | 32.07g | 64% | |
| Vitamin C | 752.6mg | 1254% | |
| Iron | 0.3mg | 2% | |
| Calcium | 404.1mg | 40% | |
| Amount Per 100 g | |||
| Calories | 28.93 Kcal (121 kJ) | ||
| Calories from fat | 0.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 4.52mg | 6% | |
| Potassium | 205.98mg | 150% | |
| Total Carbs | 4.8g | 55% | |
| Sugars | 2.86g | 391% | |
| Dietary Fiber | 1.21g | 165% | |
| Protein | 0.94g | 64% | |
| Vitamin C | 22mg | 1254% | |
| Calcium | 11.8mg | 40% | |
* 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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