Directions:
- With a comal or black iron skillet over medium-high heat, cook the tomatoes until blackened all over.
- While still warm, pulse tomatoes with the garlic in a food processor until roughly chopped.
- Cool to room temperature.
- Add lime juice, olive oil, peppers, cilantro, spearmint, lime zest, orange zest, and salt.
- Mix together and let stand at least 30 minutes before using.
- Mark Miller writes: Ripe red tomatoes roasted on a hot steel comal until the skins blacken are a basic element of many Mexican salsas. The smoky flavor adds a complexity to the taste of ripe tomatoes. .
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 206.39 Kcal (864 kJ) | ||
| Calories from fat | 134.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.94g | 23% | |
|---|---|---|---|
| Cholesterol | 0.28mg | 0% | |
| Sodium | 55.69mg | 2% | |
| Potassium | 923.08mg | 20% | |
| Total Carbs | 16.7g | 6% | |
| Sugars | 11.31g | 45% | |
| Dietary Fiber | 4.33g | 17% | |
| Protein | 4.12g | 8% | |
| Vitamin C | 57.5mg | 96% | |
| Iron | 0.9mg | 5% | |
| Calcium | 54mg | 5% | |
| Amount Per 100 g | |||
| Calories | 51.32 Kcal (215 kJ) | ||
| Calories from fat | 33.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.71g | 23% | |
|---|---|---|---|
| Cholesterol | 0.07mg | 0% | |
| Sodium | 13.85mg | 2% | |
| Potassium | 229.54mg | 20% | |
| Total Carbs | 4.15g | 6% | |
| Sugars | 2.81g | 45% | |
| Dietary Fiber | 1.08g | 17% | |
| Protein | 1.02g | 8% | |
| Vitamin C | 14.3mg | 96% | |
| Iron | 0.2mg | 5% | |
| Calcium | 13.4mg | 5% | |
* 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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