4 Serves
30 Mins
Place tomatoes and onion on a grill pan over medium-high heat until the skins are charred and the vegetables are softened.
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Vitamin K
66 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
20 µg / 400 µgCalcium
69 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
23 mg / 420 mgPhosphorus
30 mg / 1,250 mgPotassium
288 mg / 4,700 mgSodium
288 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
3 g / 28 gSugar
3 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
3 gAlcohol
0 g
Remove the charred vegetables from the heat and use a chef's knife to finely chop them into a rustic salsa consistency.
In a mixing bowl, combine the chopped vegetables with fresh cilantro and lime juice, then season with salt and black pepper to taste.
Stir the mixture thoroughly and serve at room temperature or chilled.
25
g95
g20
g
Yemeni
