Directions:
- Place tomatoes, tomatillos, garlic, and onions into a 425 degree oven and roast for about 12-15 minutes, until the skins begin to char. Remove and let cool.
- Place roasted ingredients into a food processor along with cucumber, celery, bell peppers, chipotle, and jalapeno. Pulse until roughly chopped.
- Add vinegar, worcestershire, and seasonings. Pulse for a few more seconds until the mixture is to the thickness of your liking.
- Pour into a large bowl, add lime juice, tabasco, cilantro, and tomato juice. Mix well.
- Chill in a refrigerator for 2-3 hours.
- Serve in shallow bowls with the steamed shrimp. Garnish with extra cilantro, sliced scallions, and a lime wedge if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 207.61 Kcal (869 kJ) | ||
| Calories from fat | 98.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.9g | 17% | |
|---|---|---|---|
| Cholesterol | 32.88mg | 11% | |
| Sodium | 948.22mg | 40% | |
| Potassium | 247.82mg | 5% | |
| Total Carbs | 23.18g | 8% | |
| Sugars | 4.54g | 18% | |
| Dietary Fiber | 2.24g | 9% | |
| Protein | 5.66g | 11% | |
| Vitamin C | 43.7mg | 73% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 22.4mg | 124% | |
| Calcium | 40.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 103.95 Kcal (435 kJ) | ||
| Calories from fat | 49.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.46g | 17% | |
|---|---|---|---|
| Cholesterol | 16.46mg | 11% | |
| Sodium | 474.8mg | 40% | |
| Potassium | 124.09mg | 5% | |
| Total Carbs | 11.61g | 8% | |
| Sugars | 2.27g | 18% | |
| Dietary Fiber | 1.12g | 9% | |
| Protein | 2.83g | 11% | |
| Vitamin C | 21.9mg | 73% | |
| Vitamin A | 0.4mg | 25% | |
| Iron | 11.2mg | 124% | |
| Calcium | 20.4mg | 4% | |
* 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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