Directions:
- Heat a cast-iron skillet over medium heat. Add tomatoes, garlic, and chilies.
- Cook, turning every few minutes,15 to 20 minutes.
- Remove each veggie when it is browned; allow to cool slightly.
- Peel the garlic, core the tomatoes, and stem the peppers.
- Transfer the veggies to a blender and puree, in batches if necessary, until smooth. Heat oil in the same pan over medium-high heat.
- Carefully pour in the puree, season with salt and cook, stirring, until the sauce has thickened somewhat, 10 to 15 minutes.
- Serve hot or cold.
- Makes 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 525.25 Kcal (2199 kJ) | ||
| Calories from fat | 322.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.84g | 55% | |
|---|---|---|---|
| Sodium | 1736.53mg | 72% | |
| Potassium | 217.7mg | 5% | |
| Total Carbs | 34.56g | 12% | |
| Sugars | 2.74g | 11% | |
| Dietary Fiber | 1.67g | 7% | |
| Protein | 17.69g | 35% | |
| Vitamin C | 12.9mg | 21% | |
| Calcium | 10.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 551.11 Kcal (2307 kJ) | ||
| Calories from fat | 338.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.6g | 55% | |
|---|---|---|---|
| Sodium | 1822.01mg | 72% | |
| Potassium | 228.41mg | 5% | |
| Total Carbs | 36.26g | 12% | |
| Sugars | 2.87g | 11% | |
| Dietary Fiber | 1.75g | 7% | |
| Protein | 18.56g | 35% | |
| Vitamin C | 13.5mg | 21% | |
| Calcium | 10.6mg | 1% | |
* 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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