Roasted Pablano - Tomato Salsa Recipe

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Roasted Pablano - Tomato Salsa
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Ingredients:

Directions:

  1. Preheat oven to 425 degrees
  2. In a baking dish place the Tomatoes, Pablano, Jalapeno, Onion and Garlic and drizzle with olive oil and turn to coat completely
  3. Place dish in the oven and roast until they start to sizzle and brown a bit.
  4. Turn the items in the dish and continue to roast until everything has a bit of color (about 20 - 25 minutes total)
  5. Remove dish from the oven
  6. Let the vegetable cool a bit (just so they are not sizzling hot)
  7. Note: If you don't like tomato skin in your salsa it is pretty easy to remove the skins at this point. Your call.
  8. Put the vegetables and any pan juices in a food processor
  9. Add the rest of the ingredients to the food processor and pulse until it is well chopped but not pureed
  10. Taste and adjust salt if necessary
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 149.21 Kcal (625 kJ)
Calories from fat 85.96 Kcal
% Daily Value*
Total Fat 9.55g 15%
Sodium 1573.48mg 66%
Potassium 596.35mg 13%
Total Carbs 14.82g 5%
Sugars 6.99g 28%
Dietary Fiber 3.54g 14%
Protein 3.5g 7%
Vitamin C 39.2mg 65%
Iron 0.7mg 4%
Calcium 46.3mg 5%
Amount Per 100 g
Calories 55.9 Kcal (234 kJ)
Calories from fat 32.2 Kcal
% Daily Value*
Total Fat 3.58g 15%
Sodium 589.47mg 66%
Potassium 223.41mg 13%
Total Carbs 5.55g 5%
Sugars 2.62g 28%
Dietary Fiber 1.33g 14%
Protein 1.31g 7%
Vitamin C 14.7mg 65%
Iron 0.2mg 4%
Calcium 17.3mg 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.1
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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