Well Plated · by Erin Clarke★ 5.0 (3)
Salsa Roja
NUTRITION · PER SERVING25M COOK
CAL 5%·PRO 8%
CARBS 22G82% OF CAL
5G FIBER0G ADDED14G INTRINSIC3G OTHER14G TOTAL SUGAR
FAT 2G18% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright red salsa made from charred tomatoes, onions, and serrano peppers blended with lime and cilantro. Serve with tortilla chips or alongside any Mexican dish.
condimentmexican🍳 skillet🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Well Plated →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 3 to 4 tomatoes (about 1 pound, left whole (I used Roma))
- 1/4 medium white onion (cut through the stem into 2 wedges)
- 1 serrano chile (halved lengthwise, seeds and membranes removed)
- 1 garlic clove (roughly chopped)
- Juice of 1/2 small lime (about 2 teaspoons)
- 1/2 teaspoon kosher salt (plus additional to taste)
- 1/8 teaspoon ground cumin
- 1/2 cup chopped fresh cilantro (divided)
At a glance
PER SERVING · TIME 25M
CAL 5%·PRO 8%
CARBS 22G82% OF CAL
5G FIBER0G ADDED14G INTRINSIC3G OTHER14G TOTAL SUGAR
FAT 2G18% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 885mg
- Total sugar
- 14g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 984mg
- Calcium
- 61mg
- Iron
- 0.84mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 885MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.