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Roasted Tomato Salsa

Source: Genius Kitchen(
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7.9742
Energy (kCal)172.7885
Carbohydrates (g)38.8774
Total fats (g)1.2572
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Dry roast the garlic and the jalapenos over medium heat in a skillet until soft and blotchy black spots appear. This should take 10-15 minutes, and the jalapenos may be done sooner than the garlic. | 2. Meanwhile, thoroughly rinse the onions in a strainer with cold water. Drain thoroughly, lightly squeezing out water with a paper towel if needed. Place onions in a large glass bowl. | 3. After roasting, remove the stems from the jalapenos. If you like super spicy salsa, do not remove the seeds. If you like it milder, remove the seeds or some of them. Remove the papery skin from the garlic. | 4. Place jalapenos and garlic into food processor and pulse until finely chopped. Add the tomatoes and their juice and pulse until it's of your desired consistency. I like mine chunkier. | 5. Pour this mixture on top of the onions and mix. | 6. Add the cilantro and stir thoroughly. | 7. Taste and season with salt and lime juice. | 8. Note: if you won't be using the salsa for a few hours, wait until closer to serving to add the onion and cilantro. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    jalapeno chilies 3 -4 - - - -
    garlic clove 6 unpeeled - - - -
    onion 1 chopped 44.0 10.274000000000001 1.21 0.11
    tomato 2 cans fire-roasted diced undrained 124.1379 27.5262 6.4768 1.0795
    cilantro leaf 3/4 cup chopped 2.76 0.4404 0.2556 0.0624
    lime juice 1/2 1.8906 0.6368 0.0318 0.0053
    sea salt 1 teaspoon - - - -

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

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