Salsa
Try this Salsa recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
gluten free
red meat free
dairy free
vegetarian
pescatarian
- 6 cloves garlic peeled
- 2 medium onions quartered
- 1/2 cup fresh cilantro
- 1/2 tsp salt or to taste
- 8 medium tomatoes halved (i used roma tomatoes)
- 4.5 oz mild diced green chiles (1 can)
- 2 tbsp lime juice freshly squeezed
- 1/2 tsp pepper or to tste
- Carbohydrate 26.5722000000621 g
- Cholesterol 0 mg
- Fat 0.320400000008792 g
- Fiber 4.1740000868317 g
- Protein 3.60740000003601 g
- Saturated Fat 0.108700000000237 g
- Serving Size 1 1 (368g)
- Sodium 12.7800000007777 mg
- Sugar 22.3981999132303 g
- Trans Fat 0.0926000000032293 g
- Calories 115 calories
Preheat your oven to 350 F degrees. Place the tomatoes, onions and garlic on a baking sheet and roast for 15 minutes or just until the onions and tomatoes start to get a little char on them. Remove the baking sheet from the oven and let the tomatoes cool for about 5 minutes. Add the tomatoes, onions, garlic, green chiles, cilantro, lime juice and salt and pepper to a food processor and pulse a few times until you get the desired consistency. Pour in a bowl and cover with plastic wrap (or an airtight container) and refrigerate for 2 to 4 hours before serving.
