|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The flavors of roasted tomatoes, onions, chiles, and garlic add a layer of delicious smokiness to this spicy salsa.
- 1 lb. large red chiles
- 2 lb. tomatoes (ripe, stems removed)
- 6 garlic cloves (husk removed)
- 1 red bell pepper
- 1 tsp. salt
- 1 cup cilantro leaves
- 1 onion (peeled)
Gather the ingredients.
Roast the chiles and bell pepper by placing them under a hot broiler or on a hot grill or on a hot comal. Turn them frequently until all the skin is charred.
While the chiles are blackening, slice the onion into 3 to 4 large slices (discard the stem and bottom piece) and place under the broiler or grill until browned (not blackened.)
Remove the charred skins from the chiles and pepper as well as the seeds and the entire stem. Place in a food processor with the rest of the ingredients and pulse until the ingredients are finely chopped and well incorporated.
Glass Bakeware Warning
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.