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    You are in: Home / Low-cholesterol / Grilled Chile and Tomato Salsa Recipe
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    Grilled Chile and Tomato Salsa

    Grilled Chile and Tomato Salsa. Photo by cookiedog

    1/1 Photo of Grilled Chile and Tomato Salsa

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    cookiedog's Note:

    This is a very mild salsa with a nice smoky flavor. Great served with tacos, flautas, grilled meats, or chips The salsa ingredients should be grilled until well blackened. If you would like a hotter salsa just add more serranos. From my favorite cookbook, Baja: Cooking on the Edge.

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    Units: US | Metric


    1. 1
      Lay a sheet of foil in a heavy cast-iron frying pan or comal. Over high heat in a well-ventilated area, dry-roast the chiles, tomatoes, and garlic. Roast the Anaheims and tomatoes until well blackened on all sides; roast the garlic and serrano just until softened.
    2. 2
      Cool the chiles. Core the tomatoes and drop into a food processor. Stem the serrano, peel the garlic, and add them to the processor.
    3. 3
      Stem and seed the Anaheims; do not peel. Add to the processor and pulse until smooth. Scrape into a bowl and add the water, vinegar, and salt.

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    Nutritional Facts for Grilled Chile and Tomato Salsa

    Serving Size: 1 (428 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 73.4
    Calories from Fat 4
    Total Fat 0.5 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 887.8 mg
    Total Carbohydrate 16.7 g
    Dietary Fiber 3.3 g
    Sugars 8.9 g
    Protein 3.5 g

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