Directions:
- Preheat the grill to medium-high heat. Place the tomatoes, garlic, chiles, shallots and onions cut-side up on a baking sheet. Drizzle the vegetables with the oil and sprinkle with salt and pepper.
- Transfer the vegetables to the grill and grill until all the vegetables are blistered and charred, 8 to 10 minutes, turning occasionally. Let the vegetables cool slightly. Peel the garlic and remove the skins of the tomatoes. Transfer the vegetables to a food processor, add the cilantro and pulse until you have a chunky salsa. Add salt and pepper to taste. Serve immediately.
- Cook's Note: To make a milder salsa, remove the seeds and white membranes of the chile.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 118 Kcal (494 kJ) | ||
| Calories from fat | 75.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.39g | 13% | |
|---|---|---|---|
| Sodium | 9.72mg | 0% | |
| Potassium | 336.65mg | 7% | |
| Total Carbs | 10.09g | 3% | |
| Sugars | 5.02g | 20% | |
| Dietary Fiber | 1.99g | 8% | |
| Protein | 2.03g | 4% | |
| Vitamin C | 16.4mg | 27% | |
| Iron | 0.3mg | 2% | |
| Calcium | 26.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 84.42 Kcal (353 kJ) | ||
| Calories from fat | 54.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.01g | 13% | |
|---|---|---|---|
| Sodium | 6.95mg | 0% | |
| Potassium | 240.85mg | 7% | |
| Total Carbs | 7.22g | 3% | |
| Sugars | 3.59g | 20% | |
| Dietary Fiber | 1.43g | 8% | |
| Protein | 1.45g | 4% | |
| Vitamin C | 11.7mg | 27% | |
| Iron | 0.2mg | 2% | |
| Calcium | 19.1mg | 3% | |
* 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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