Directions:
- Arrange tomatoes and jalapeños on a lightly greased baking sheet; broil 5 1/2 from heat 10 to 15 minutes or until lightly charred and blistered, turning once or twice. Transfer jalapeños to a bowl, and let cool. Place tomatoes in a large zip-top plastic bag; seal and let stand 10 minutes.
- Combine onion, garlic, and olive oil in a bowl; transfer to a baking sheet. Bake at 450° for 10 minutes, stirring once, until golden and soft.
- Remove stems from jalapeños, and transfer whole peppers to a food processor. Add onion and garlic; process until finely chopped, scraping down sides of bowl. Transfer mixture to a bowl.
- Peel tomatoes over a bowl to catch juices. (Do not seed.) Transfer peeled tomatoes to food processor; process until coarsely chopped. Add to jalapeño mixture, stirring well. Stir in tomato juice and remaining ingredients. Store in an airtight container in refrigerator up to 2 days. Serve salsa at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 121.1 Kcal (507 kJ) | ||
| Calories from fat | 42.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.74g | 7% | |
|---|---|---|---|
| Sodium | 795.32mg | 33% | |
| Potassium | 853.72mg | 18% | |
| Total Carbs | 17.72g | 6% | |
| Sugars | 11.26g | 45% | |
| Dietary Fiber | 3.93g | 16% | |
| Protein | 3.94g | 8% | |
| Vitamin C | 60.9mg | 102% | |
| Iron | 0.1mg | 1% | |
| Calcium | 51.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 32.5 Kcal (136 kJ) | ||
| Calories from fat | 11.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.27g | 7% | |
|---|---|---|---|
| Sodium | 213.46mg | 33% | |
| Potassium | 229.13mg | 18% | |
| Total Carbs | 4.76g | 6% | |
| Sugars | 3.02g | 45% | |
| Dietary Fiber | 1.05g | 16% | |
| Protein | 1.06g | 8% | |
| Vitamin C | 16.4mg | 102% | |
| Calcium | 13.7mg | 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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