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Ingredientes
- 2 large cans (or 4 small cans) diced tomatoes
- Juice of 3-4 limes
- 4 serrano peppers
- 4 jalapeno peppers
- 6 garlic cloves
- 1 bunch of cilantro
- 1 tbsp salt
Direcciones
- Heat pan or pot to medium heat. Dry roast peppers until almost black. Add garlic and roast 3-5 minutes.
- Transfer roasted peppers to blender. Add tomatoes, lime juice, cilantro, and salt. Blend until desired consistency. Salt to taste. Serve.
- Optionally transfer to pot and heat.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 264g | |
| Calories 85 | |
| Calories from Fat 5 | 6% |
| Total Fat 0.62g | 1% |
| Saturated Fat 0.08g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6986mg | 291% |
| Potassium 437mg | 12% |
| Total Carbs 22.84g | 6% |
| Dietary Fiber 3.3g | 11% |
| Sugars 5.46g | 4% |
| Protein 2.79g | 4% |
