You are here

Smoky Roasted Salsa

Mexican.Chef's picture
  Garlic 3 Clove (15 gm), peeled
  Onion 1 Medium, quartered
  Tomatoes 3 Large
  Canned chipotle chile in adobo sauce 1
  Lime juice 1⁄4 Cup (4 tbs)
  Salad oil 2 Tablespoon
  Fresh cilantro leaves 1⁄4 Cup (4 tbs) (Packed Coriander)

Place a 10- to 12-inch uncoated frying pan over high heat.
Add garlic, onion, and tomatoes.
Cook, turning often with tongs, until charred on all sides (about 10 minutes).
Remove from pan and let cool.
Cut tomatoes in half crosswise and discard seeds.
In a blender or food processor, combine vegetables, chipotle, lime juice, oil, and cilantro; whirl to desired consistency (either chunky or smooth).
If made ahead, cover and refrigerate for up to 3 days.

Recipe Summary


Rate It

Your rating: None
Average: 4.3 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 484 Calories from Fat 279

% Daily Value*

Total Fat 32 g48.7%

Saturated Fat 1.6 g8.2%

Trans Fat 0.5 g

Cholesterol 0 mg

Sodium 98.4 mg4.1%

Total Carbohydrates 50 g16.5%

Dietary Fiber 11 g44.2%

Sugars 23.9 g

Protein 8 g16.5%

Vitamin A 99.6% Vitamin C 168.4%

Calcium 13.7% Iron 12.6%

*Based on a 2000 Calorie diet

Smoky Roasted Salsa Recipe