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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Drizzle olive oil over the onion and season with salt and pepper. A drizzle of lime juice is a nice touch as well. Wrap the onion in foil and place in a 350 oven or indirect on grill for about 10 minutes. | 2. Roast chilies. You can do this on your grill. We have a small chilie roaster and use the rotisserie. | 3. When done place chilies in a plastic bag for about 10 minutes. Then peel, seed and chop. Chop onion. | 4. Put the cut toms, (seasoned) rice wine vinegar and water in a small sauce pan and break up. I use a potato masher, works well. Add chopped chilies, onion, cumin and oregano. Bring to a boil then simmer just for a couple of minutes. DO NOT REDUCE. | 5. After boiling let the salsa cool for about 20 minutes THEN add the cilantro. If you add it too early then the leaves cook and become wilted. | 6. Let cool and that’s it. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	1	can	cut	40.2099	8.6898	1.9658	0.4468
jalapeno	2		roasted peeled chopped	3.2625	0.7312	0.1024	0.0416
onion	1/4		roasted chopped	7.0	1.6345	0.1925	0.0175
cumin seed	1/2	teaspoon	toasted ground	3.9375	0.4645	0.187	0.2338
oregano	1/2	teaspoon	ground	1.325	0.3446	0.045	0.0214
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208
rice wine vinegar	1 1/2	1/2	seasoned	-	-	-	-
water	1	tablespoon		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.