Directions:
- Put peppers on baking sheet and drizzle lightly with olive oil
- Bake at 400 until skins turn black, turning occasionally (20-30 minutes)
- Remove from oven, set aside until cool enough to remove skins. (you can put in glass bowl with plastic wrap over it, to make skins easier to remove)
- After removing skins, cut off stem, slice in half, remove some of the seeds and membrane, if desired, and put in blender.
- Add cilantro, tomatoes, 3-4 Tbs garlic and a couple pinches of salt.
- Puree completely.
- Adjust taste, by adding more jalapeno pepper, salt or tomatoes
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3.65 Kcal (15 kJ) | ||
| Calories from fat | 0.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 0% | |
|---|---|---|---|
| Sodium | 9.39mg | 0% | |
| Potassium | 9.83mg | 0% | |
| Total Carbs | 0.81g | 0% | |
| Sugars | 0.02g | 0% | |
| Dietary Fiber | 0.05g | 0% | |
| Protein | 0.15g | 0% | |
| Vitamin C | 0.8mg | 1% | |
| Calcium | 4.4mg | 0% | |
| Amount Per 100 g | |||
| Calories | 147.74 Kcal (619 kJ) | ||
| Calories from fat | 8.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.99g | 0% | |
|---|---|---|---|
| Sodium | 379.93mg | 0% | |
| Potassium | 397.62mg | 0% | |
| Total Carbs | 32.72g | 0% | |
| Sugars | 0.99g | 0% | |
| Dietary Fiber | 1.98g | 0% | |
| Protein | 5.95g | 0% | |
| Vitamin C | 30.7mg | 1% | |
| Iron | 2mg | 0% | |
| Calcium | 179.5mg | 0% | |
* 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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