Directions:
- Heat the broiler. Line a baking sheet with aluminum foil, then place tomatoes skin side up on the baking sheet. When the broiler is hot, char tomatoes until skins are slightly burned. Turn off the broiler.
- Remove tomatoes from the oven and place them in a stainless steel pot. Add chiles de arbol, pasilla peppers, salt, sugar, and water. Bring to a boil, then reduce to a simmer. Cook for 20 minutes, stirring often.
- While tomato mixture is cooking, heat oven to 350°F and toast pumpkin seeds on a rimmed baking sheet until just browned. Remove seeds from the tray and cool.
- After the 20 minutes, add vinegar to tomato mixture and cook for 1 minute. Add toasted pumpkin seeds. Place mixture in a blender, and blend until smooth.
- Pour salsa into a container and stir in scallions and cilantro. Refrigerate for several hours before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 34.63 Kcal (145 kJ) | ||
| Calories from fat | 2.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.32g | 0% | |
|---|---|---|---|
| Cholesterol | 3.31mg | 1% | |
| Sodium | 278.03mg | 12% | |
| Potassium | 311.84mg | 7% | |
| Total Carbs | 5.67g | 2% | |
| Sugars | 3.57g | 14% | |
| Dietary Fiber | 3.45g | 14% | |
| Protein | 2.26g | 5% | |
| Vitamin C | 15.5mg | 26% | |
| Iron | 0.3mg | 1% | |
| Calcium | 25.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 5.95 Kcal (25 kJ) | ||
| Calories from fat | 0.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.05g | 0% | |
|---|---|---|---|
| Cholesterol | 0.57mg | 1% | |
| Sodium | 47.8mg | 12% | |
| Potassium | 53.61mg | 7% | |
| Total Carbs | 0.98g | 2% | |
| Sugars | 0.61g | 14% | |
| Dietary Fiber | 0.59g | 14% | |
| Protein | 0.39g | 5% | |
| Vitamin C | 2.7mg | 26% | |
| Calcium | 4.4mg | 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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