Directions:
- Place chilies and tomatoes in a 10- by 15-inch pan. Broil about 4 inches from heat, turning as needed, until vegetables are charred on all sides, about 5 minutes. Cool. Peel and stem chilies; for less heat, discard seeds. Peel tomatoes, cut in half crosswise, and squeeze out and discard seeds. Finely chop tomatoes and chilies and place in a bowl.
- Add onions, garlic, cilantro, and salt and pepper to taste. If thicker than desired, add a little water to thin.
- Nutritional analysis per tablespoon.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 142.03 Kcal (595 kJ) | ||
| Calories from fat | 0.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.1g | 0% | |
|---|---|---|---|
| Sodium | 42.27mg | 2% | |
| Potassium | 1714.33mg | 36% | |
| Total Carbs | 31.51g | 11% | |
| Sugars | 22.31g | 89% | |
| Dietary Fiber | 7.76g | 31% | |
| Protein | 7.6g | 15% | |
| Vitamin C | 102.9mg | 171% | |
| Iron | 0.6mg | 3% | |
| Calcium | 100.3mg | 10% | |
| Amount Per 100 g | |||
| Calories | 19.56 Kcal (82 kJ) | ||
| Calories from fat | 0.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 5.82mg | 2% | |
| Potassium | 236.05mg | 36% | |
| Total Carbs | 4.34g | 11% | |
| Sugars | 3.07g | 89% | |
| Dietary Fiber | 1.07g | 31% | |
| Protein | 1.05g | 15% | |
| Vitamin C | 14.2mg | 171% | |
| Iron | 0.1mg | 3% | |
| Calcium | 13.8mg | 10% | |
* 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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