Recipe Details
Ingredients
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2teaspoonsolive oil
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1pintcherry tomatoes, or more to taste
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1yellow onion, roughly chopped
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8clovesgarlic, unpeeled
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3jalapeño peppers, sliced, or to taste
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⅓cupfirmly packed fresh cilantro leaves
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1lime, juiced
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¼teaspoonground cumin
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1pinchcayenne pepper, or to taste
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1pinchdried oregano
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salt and ground black pepper to taste
Cooking Directions
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Set oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line a baking sheet with aluminum foil and brush with olive oil.
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Spread tomatoes, onion, garlic, and jalapeño peppers onto prepared baking sheet.
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Cook under the preheated broiler for 5 minutes. Turn the baking sheet and continue broiling until vegetables are charred, about 5 minutes more. Cool slightly.
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Remove garlic from skins; discard skins.
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Blend tomatoes, onion, peeled garlic, jalapeños, any accumulated juices from the baking sheet, cilantro leaves, lime juice, cumin, cayenne pepper, and oregano in a blender until salsa is smooth. Transfer to a bowl, cover with plastic wrap, and refrigerate until flavors blend, at least 2 hours. Season with salt and black pepper.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe16 | |
Calories16 | |
% Daily Value * | |
Total Fat 1g |
1% |
Saturated Fat 0g |
1% |
Sodium 13mg |
1% |
Total Carbohydrate 3g |
1% |
Dietary Fiber 1g |
2% |
Total Sugars 0g |
|
Protein 0g |
1% |
Vitamin C 7mg |
7% |
Calcium 8mg |
1% |
Iron 0mg |
1% |
Potassium 73mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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