Directions:
- Roast the chilies. Set aside to cool. (You will find many recipes on this site on how to roast chilies. Don't be intimidated. It is a very easy procedure.).
- Peel the chilies and chop.
- Combine the chopped chilies with the remaining ingredients *except* for the pine nuts.
- Cover and refrigerate for at least 1 hour. Salsa can be prepared up to 6 hours in advance. However, for best flavor the salsa should be served at room temperature.
- Stir in pine nuts {just} before serving.
- Serve with blue corn tortilla chips, slices of French baguette, Melba toast, etc.
- Prep does not include roasting the chili peppers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1655.14 Kcal (6930 kJ) | ||
| Calories from fat | 1348.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 149.83g | 231% | |
|---|---|---|---|
| Sodium | 2030.52mg | 85% | |
| Potassium | 2398.27mg | 51% | |
| Total Carbs | 73.79g | 25% | |
| Sugars | 31.58g | 126% | |
| Dietary Fiber | 16.61g | 66% | |
| Protein | 19.28g | 39% | |
| Vitamin C | 136.5mg | 227% | |
| Iron | 2.7mg | 15% | |
| Calcium | 191.6mg | 19% | |
| Amount Per 100 g | |||
| Calories | 104.99 Kcal (440 kJ) | ||
| Calories from fat | 85.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.5g | 231% | |
|---|---|---|---|
| Sodium | 128.8mg | 85% | |
| Potassium | 152.13mg | 51% | |
| Total Carbs | 4.68g | 25% | |
| Sugars | 2g | 126% | |
| Dietary Fiber | 1.05g | 66% | |
| Protein | 1.22g | 39% | |
| Vitamin C | 8.7mg | 227% | |
| Iron | 0.2mg | 15% | |
| Calcium | 12.2mg | 19% | |
* 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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