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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large bowl, toss tomatoes with oil, salt and pepper. | 2. Cut the top off the garlic head and brush with olive oil; wrap in foil. | 3. Lightly oil grill rack. | 4. Place garlic, onion slices (brushed with olive oil) tomatoes, green chili and jalapeno on hot oiled grill rack; grill for 8 to 10 minutes or until onion and tomatoes begin to char and soften and pepper skins are charred and blistered, turning occasionally. | 5. Transfer vegetables to a cutting board, and wrap peppers in foil to steam until cool enough to handle. | 6. Remove skin, stems, and seeds from the peppers; discard. | 7. Finely chop the peppers. | 8. Chop the tomatoes, onion and garlic. | 9. Combine peppers, tomatoes and any juices, onion, cilantro, lime juice, garlic and salt in a bowl. | 10. If not serving right away, cover and refrigerate up to 3 hours. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
plum tomato	2		cored cut	-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
salt	1/2	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
green chili pepper	1			-	-	-	-
jalapeno	1			-	-	-	-
red onion	1		sliced	28.0	6.537999999999999	0.77	0.07
cilantro	1/3	cup	chopped	1.2267	0.1957	0.1136	0.0277
lime juice	1/4	cup		15.125	5.0941	0.2541	0.0424
salt	3/4	teaspoon		-	-	-	-
garlic	1			4.47	0.9918	0.1908	0.015

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