Ingredients30 m servings 10 cals
- Preheat oven's broiler and set the oven rack about 6 inches from the heat source. Line a large baking sheet with aluminum foil.
- Arrange the tomatoes, onion, and jalapeno pepper on the prepared baking sheet.
- Roast the vegetables under the broiler until the skins are blackened, about 10 minutes.
- Combine the roasted vegetables, garlic, cilantro, lime juice, salt, and chipotle peppers in a blender; blend to desired consistency. Store unused portions in refrigerator up to 1 week.
Per Serving: 10 calories; 0.1 g fat; 2.2 g carbohydrates; 0.4 g protein; 0 mg cholesterol; 586 mg sodium. Full nutrition
ReviewsRead all reviews 4
This is an easy, adaptable recipe that turns out a tasty salsa. Thanks, Elaine. This one's a keeper!
This was fairly fast and pretty good, but too salty! I used iodized sea salt, so not sure if that made a difference.