Directions:
- Char the tomatoes over a gas grill or under the flame of a hot broiler for 2 minutes to char the skin, turning them until the peel blisters. Slip off the peel, and the flesh should still be firm. Remove the green stem core and cut the tomatoes in half vertically. Use a teaspoon to scoop out the seeds and discard.
- In the food processor, drop in the garlic, cilantro, green onions and jalapenos into the bowl of the food processor to chop for just a few seconds.
- Add all the remaining ingredients from the recipe, tomatoes, Serrano chili, the chopped green chilies and lime juice. The texture is somewhere between a chow-chow relish and a textured puree. You want to see tiny bits of all the vegetables throughout the salsa. Salt and pepper to taste.
- Place in fridge for approximately one hour.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 18.46 Kcal (77 kJ) | ||
| Calories from fat | 6.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.68g | 1% | |
|---|---|---|---|
| Sodium | 80.73mg | 3% | |
| Potassium | 150.31mg | 3% | |
| Total Carbs | 3.51g | 1% | |
| Sugars | 1.09g | 4% | |
| Dietary Fiber | 1.97g | 8% | |
| Protein | 0.87g | 2% | |
| Vitamin C | 4.8mg | 8% | |
| Iron | 0.8mg | 5% | |
| Calcium | 19.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 63.79 Kcal (267 kJ) | ||
| Calories from fat | 21.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.35g | 1% | |
|---|---|---|---|
| Sodium | 278.98mg | 3% | |
| Potassium | 519.45mg | 3% | |
| Total Carbs | 12.13g | 1% | |
| Sugars | 3.77g | 4% | |
| Dietary Fiber | 6.81g | 8% | |
| Protein | 3.01g | 2% | |
| Vitamin C | 16.5mg | 8% | |
| Vitamin A | 0.2mg | 2% | |
| Iron | 2.9mg | 5% | |
| Calcium | 66.9mg | 2% | |
* 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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