Directions:
- Combine water and ancho chiles in a small bowl; cover anchos, and let stand for 30 minutes or until soft. Drain well; seed and chop.
- Preheat broiler. Cut poblanos and bell pepper in half lengthwise; discard seeds and membranes. Place poblanos and bell pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and dice poblanos and bell pepper.
- Combine anchos, roasted poblanos and bell pepper, tomato, and the remaining ingredients in a medium bowl; cover salsa, and chill.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 19.8 Kcal (83 kJ) | ||
| Calories from fat | 0.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 70.77mg | 3% | |
| Potassium | 83.35mg | 2% | |
| Total Carbs | 4.17g | 1% | |
| Sugars | 2.4g | 10% | |
| Dietary Fiber | 1.11g | 4% | |
| Protein | 0.88g | 2% | |
| Vitamin C | 29.7mg | 49% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 5.6mg | 31% | |
| Calcium | 9.7mg | 1% | |
| Amount Per 100 g | |||
| Calories | 21.03 Kcal (88 kJ) | ||
| Calories from fat | 0.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 75.18mg | 3% | |
| Potassium | 88.54mg | 2% | |
| Total Carbs | 4.43g | 1% | |
| Sugars | 2.55g | 10% | |
| Dietary Fiber | 1.18g | 4% | |
| Protein | 0.94g | 2% | |
| Vitamin C | 31.5mg | 49% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 5.9mg | 31% | |
| Calcium | 10.3mg | 1% | |
* 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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