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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut tomatoes in half and dig out the seeds (using a spoon works well). | 2. Secure the onion slice with two toothpicks pushed through the sides in toward the middle. Drizzle with olive oil and sprinkle with black pepper to taste. | 3. Heat grill to high heat. | 4. Place tomatoes, onion, and whole peppers on the grill, turning form time to time until tomatoes and peppers get a nice char (not burnt(!) but a bit of char). | 5. Drain the excess liquid off the tomatoes. | 6. Seed the peppers (but leave the charred skins -- they add a good smokey flavor). | 7. Crush the garlic clove. | 8. Add grilled vegetables, lime juice, crushed garlic, salt, and cilantro (to taste) to the workbowl of a food processor. Pulse until well salsa is well mixed and has the desired consistency. | 9. It's good right out of the gate, but even better after the flavors marry for a few hours. Serve with chip or anything else you like salsa on! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	9			361.8891	78.2082	17.6924	4.021
spanish onion	1	slice		-	-	-	-
poblano pepper	1			-	-	-	-
jalapeno pepper	2			3.2625	0.7312	0.1024	0.0416
garlic clove	1			-	-	-	-
kosher salt	1	teaspoon		-	-	-	-
pepper			ground	-	-	-	-
cilantro	1	tablespoon		0.23	0.0367	0.0213	0.0052
lime juice	1			3.7812	1.2735	0.0635	0.0106
olive oil				-	-	-	-

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