Directions:
- Heat a dry comal or flat iron griddle over moderately low heat until hot and pan-roast tomatoes, onion, and garlic, turning them occasionally to ensure even roasting, until brown and soft throughout, about 15 minutes. Discard tomato stems and garlic skin.
- Chop tomatoes, onion and garlic coarse and in a bowl stir together with remaining ingredients. (Salsa should be chunky.) Salsa may be made 2 days ahead and chilled, covered.
- La Parilla: The Mexican Grill, published by Chronicle Books.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 46.05 Kcal (193 kJ) | ||
| Calories from fat | 3.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.41g | 1% | |
|---|---|---|---|
| Sodium | 326.46mg | 14% | |
| Potassium | 601.23mg | 13% | |
| Total Carbs | 9.73g | 3% | |
| Sugars | 5.89g | 24% | |
| Dietary Fiber | 2.78g | 11% | |
| Protein | 2.67g | 5% | |
| Vitamin C | 34.2mg | 57% | |
| Iron | 0.9mg | 5% | |
| Calcium | 52.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 16.67 Kcal (70 kJ) | ||
| Calories from fat | 1.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.15g | 1% | |
|---|---|---|---|
| Sodium | 118.19mg | 14% | |
| Potassium | 217.66mg | 13% | |
| Total Carbs | 3.52g | 3% | |
| Sugars | 2.13g | 24% | |
| Dietary Fiber | 1.01g | 11% | |
| Protein | 0.97g | 5% | |
| Vitamin C | 12.4mg | 57% | |
| Iron | 0.3mg | 5% | |
| Calcium | 19.2mg | 5% | |
* 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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