4 Serves
79 Mins
Wash and prepare the tomatoes, onion, and jalapeno peppers by removing stems and roughly chopping them if necessary.
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Vitamin K
8 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
18 µg / 400 µgCalcium
39 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
15 mg / 420 mgPhosphorus
28 mg / 1,250 mgPotassium
270 mg / 4,700 mgSodium
398 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
4 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
4 gAlcohol
0 g
Heat a heavy-bottomed skillet or comal over medium-high heat and add a light coating of olive oil.
Place the tomatoes, onion, and jalapeno peppers in the skillet and roast until the skins are charred and blackened on all sides.
Transfer the charred vegetables to a mortar and pestle or food processor, add salt and pepper, and pulse or grind until you reach a chunky, rustic consistency.
Adjust seasoning to taste and serve the salsa warm.
3
g14
g12
g
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Nigerian