Directions:
- Preheat broiler.
- Oil a 13- by 9-inch roasting pan (not glass). Halve tomatoes lengthwise, then arrange, cut sides up, in roasting pan. Sprinkle onion over and around tomatoes and broil 4 to 5 inches from heat until tomatoes and onion begin to brown, 25 to 30 minutes.
- Cool to room temperature, about 30 minutes.
- Transfer tomatoes, onion, and any juices in pan to a food processor and add chipotles with sauce, jalapeño, lime juice, salt, and pepper. Pulse until vegetables are finely chopped.
- Transfer to a bowl and stir in cilantro. Season with salt.
- Cooks' note: Salsa keeps, covered and chilled, up to 3 days. Do not add cilantro until ready to serve. Bring to room temperature before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 91.16 Kcal (382 kJ) | ||
| Calories from fat | 3.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.34g | 1% | |
|---|---|---|---|
| Cholesterol | 1.48mg | 0% | |
| Sodium | 989.6mg | 41% | |
| Potassium | 927.23mg | 20% | |
| Total Carbs | 20.01g | 7% | |
| Sugars | 12.71g | 51% | |
| Dietary Fiber | 5.37g | 21% | |
| Protein | 4.38g | 9% | |
| Vitamin C | 58.2mg | 97% | |
| Iron | 0.7mg | 4% | |
| Calcium | 55.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 21.73 Kcal (91 kJ) | ||
| Calories from fat | 0.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.08g | 1% | |
|---|---|---|---|
| Cholesterol | 0.35mg | 0% | |
| Sodium | 235.86mg | 41% | |
| Potassium | 220.99mg | 20% | |
| Total Carbs | 4.77g | 7% | |
| Sugars | 3.03g | 51% | |
| Dietary Fiber | 1.28g | 21% | |
| Protein | 1.04g | 9% | |
| Vitamin C | 13.9mg | 97% | |
| Iron | 0.2mg | 4% | |
| Calcium | 13.2mg | 6% | |
* 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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