Directions:
- Broil the green chilies in the oven turning often to evenly darken skin (don't blacken as the skins won't come off).
- Peel skin from chilies and dice.
- Boil tomatoes & jalapeños for 5 minutes or until you notice the skin pulling away from tomato; peel the tomatoes.
- Blend the tomatoes, onion, half of the jalepenos, 1/2 of the cilantro, the garlic, the juice from the lemon and vinegar until smooth. Add remaining ingredients and chill for 2 hours. add sea salt to taste. if you like your salsa mild use yellow chilies instead of jalapeños. this will give you the chili flavor with a lot less heat.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 11.7 Kcal (49 kJ) | ||
| Calories from fat | 0.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 1.84mg | 0% | |
| Potassium | 69.41mg | 1% | |
| Total Carbs | 2.61g | 1% | |
| Sugars | 1.17g | 5% | |
| Dietary Fiber | 0.65g | 3% | |
| Protein | 0.42g | 1% | |
| Vitamin C | 28.7mg | 48% | |
| Iron | 0.2mg | 1% | |
| Calcium | 7.3mg | 1% | |
| Amount Per 100 g | |||
| Calories | 35.92 Kcal (150 kJ) | ||
| Calories from fat | 0.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.04g | 0% | |
|---|---|---|---|
| Sodium | 5.64mg | 0% | |
| Potassium | 213.14mg | 1% | |
| Total Carbs | 8g | 1% | |
| Sugars | 3.61g | 5% | |
| Dietary Fiber | 1.99g | 3% | |
| Protein | 1.3g | 1% | |
| Vitamin C | 88mg | 48% | |
| Iron | 0.5mg | 1% | |
| Calcium | 22.5mg | 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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