Directions:
- Heat a dry comal or flat iron griddle over moderately low heat until hot and pan-roast tomatoes and habaneros, turning them occasionally to ensure even roasting, until browned and soft throughout, 25 to 30 minutes. Discard tomato stems and wearing rubber gloves, stem and seed chiles.
- In a blender purée tomatoes, chiles, water, and salt until smooth. (Salsa may be made 10 hours ahead and chilled, covered. Bring salsa to room temperature before serving.)
- La Parilla: The Mexican Grill, published by Chronicle Books.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 43.48 Kcal (182 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 317.8mg | 13% | |
| Potassium | 440.88mg | 9% | |
| Total Carbs | 8.94g | 3% | |
| Sugars | 6.58g | 26% | |
| Dietary Fiber | 1.86g | 7% | |
| Protein | 2.36g | 5% | |
| Vitamin C | 90mg | 150% | |
| Vitamin A | 0.5mg | 17% | |
| Calcium | 24.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 16.19 Kcal (68 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 118.35mg | 13% | |
| Potassium | 164.18mg | 9% | |
| Total Carbs | 3.33g | 3% | |
| Sugars | 2.45g | 26% | |
| Dietary Fiber | 0.69g | 7% | |
| Protein | 0.88g | 5% | |
| Vitamin C | 33.5mg | 150% | |
| Vitamin A | 0.2mg | 17% | |
| Calcium | 9.2mg | 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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