Directions:
- Broil 5 medium tomatoes (about 1 3/4 lb.); 3 serrano chile peppers; 2 garlic cloves, peeled; and 1 medium onion, sliced, on an aluminum foil-lined baking sheet 5 inches from heat 6 minutes on each side or until peppers are blistered. Remove tomatoes, chile peppers, and garlic from baking sheet; broil onions 4 more minutes on each side. Remove from oven; let stand 15 minutes. Remove peels and stem ends from tomatoes and chile peppers. Remove seeds from chile peppers. Pulse tomatoes, chile peppers, garlic, and onion in a blender 10 times or until chunky. Stir in 1 tsp. salt and 1/4 cup chopped fresh cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 196.71 Kcal (824 kJ) | ||
| Calories from fat | 0.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.1g | 0% | |
|---|---|---|---|
| Sodium | 2372.42mg | 99% | |
| Potassium | 2086.87mg | 44% | |
| Total Carbs | 43.79g | 15% | |
| Sugars | 28.31g | 113% | |
| Dietary Fiber | 10.38g | 42% | |
| Protein | 9.48g | 19% | |
| Vitamin C | 121.7mg | 203% | |
| Iron | 0.2mg | 1% | |
| Calcium | 119.6mg | 12% | |
| Amount Per 100 g | |||
| Calories | 21.39 Kcal (90 kJ) | ||
| Calories from fat | 0.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 257.98mg | 99% | |
| Potassium | 226.93mg | 44% | |
| Total Carbs | 4.76g | 15% | |
| Sugars | 3.08g | 113% | |
| Dietary Fiber | 1.13g | 42% | |
| Protein | 1.03g | 19% | |
| Vitamin C | 13.2mg | 203% | |
| Calcium | 13mg | 12% | |
* 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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