Directions:
- Preheat a griddle or a large heavy skillet over medium-high heat. Roast the vegetables and the garlic on the griddle for 6 to 8 minutes, turning them with tongs to brown all sides.
- Peel the chile and discard the skin and seeds. Peel and dice the onion, tomatoes and garlic.
- Place the roasted ingredients and dried oregano in a mortar, blender or food processor, and grind or chop to the desired consistency.
- Warm the oil in a large skillet over medium-high heat. Add the salsa and sauté for 2 to 3 minutes.
- Stir in the fresh oregano and cilantro, and season to taste with salt. Serve warm or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 140.49 Kcal (588 kJ) | ||
| Calories from fat | 92.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.24g | 16% | |
|---|---|---|---|
| Sodium | 11.23mg | 0% | |
| Potassium | 506.09mg | 11% | |
| Total Carbs | 11.76g | 4% | |
| Sugars | 7.07g | 28% | |
| Dietary Fiber | 2.8g | 11% | |
| Protein | 2.39g | 5% | |
| Vitamin C | 29.2mg | 49% | |
| Iron | 0.2mg | 1% | |
| Calcium | 37.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 59.81 Kcal (250 kJ) | ||
| Calories from fat | 39.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.36g | 16% | |
|---|---|---|---|
| Sodium | 4.78mg | 0% | |
| Potassium | 215.46mg | 11% | |
| Total Carbs | 5.01g | 4% | |
| Sugars | 3.01g | 28% | |
| Dietary Fiber | 1.19g | 11% | |
| Protein | 1.02g | 5% | |
| Vitamin C | 12.4mg | 49% | |
| Iron | 0.1mg | 1% | |
| Calcium | 15.8mg | 4% | |
* 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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