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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 chili roaster with the peppers. Roast over the fire for 10 minutes then check for doneness. | 2. If you don't have a chile roaster, the oven will do in a pinch. | 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 in a small sauce pan and break up. I use a potato masher, works well. Bring to a boil. | 5. In the mean time combine vinegar, water and cornstarch to make a slurry. When the toms com to a boil, add chilies, onion and slurry. Mix well to thicken and remove from heat. | 6. Let this cool slightly before adding the cilantro. You don't want the cilantro to wilt from the heat in the mixture. (You may, I don't know. It looks like cooked spinach to me and that ain't cool :>). | 7. Add cilantro. | ---------------------------------------------------------------------------

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	1 -2		roasted chopped	0.0	0.0	0.0	0.0
onion	1/3	cup	roasted chopped	21.3333	4.9813	0.5867	0.0533
cilantro	1/4	cup	chopped chopped	0.92	0.1468	0.0852	0.0208
rice wine vinegar	1	tablespoon		-	-	-	-
water	1	tablespoon		0.0	0.0	0.0	0.0
cornstarch	1 1/2	1/2		45.72	10.9524	0.0312	0.006

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