Mexican Roasted Salsa
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Nutrition balance score
Great
Glycemic Index
33
Low
Glycemic Load
1
Low
Nutrition per serving
Calories21.8 kcal (1%)
Total Fat1 g (1%)
Carbs3.2 g (1%)
Sugars1.7 g (2%)
Protein0.6 g (1%)
Sodium51.2 mg (3%)
Fiber0.9 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
16 servings
Instructions
Step 1
1. Halve your tomatoes 2. Remove tomatillos from husk and cut in half
3. Cut onion in half and remove outer skin, also remove skin from garlic
4. Cut tops off of peppers and cut in half (remove seeds for less heat) 5. Place everything on baking sheet face down, and coat with a generous amount of olive oil
6. Place under broiler for 15-20 minutes 7. Let cool for a minute or two. Place in food processor
8. Add cilantro, salt, and lime juice to food processor
9. Pulse until desired consistency
10. Refrigerate at least 1 hour before serving
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