Feasting at Home · by Tonia Schemmel | Feasting at Home★ 5.0
Salsa Roja Recipe
NUTRITION · PER SERVING30M COOK
CAL 9%·PRO 9%
CARBS 22G46% OF CAL
7G FIBER14G SUGAR1G OTHER
FAT 11G52% OF CAL
1G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A red salsa made from dried Mexican chiles, roasted tomatoes, garlic, onion, and jalapeño. Versatile for tacos, enchiladas, or chips.
condimentmexican⚙️ food processor🍳 skillet🔥 ovendairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 3- 2-4 dried Ancho chiles and guajillo chiles
- 1 pound of tomatoes, cut in half or quartered if large (romas are nice but small tomatoes will do)
- 1 small onion, cut in 1/2 inch wedges
- 4 garlic cloves, leave unpeeled
- 2-4 jalapeno peppers or serrano peppers (I like 2 of each), deseeded and cut in half -or leave whole
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon oregano
- 2 teaspoon apple cider vinegar
- 1/2 cup fresh cilantro, stems and leaves
- 2 tablespoons olive oil
At a glance
PER SERVING · TIME 30M
CAL 9%·PRO 9%
CARBS 22G46% OF CAL
7G FIBER14G SUGAR1G OTHER
FAT 11G52% OF CAL
1G SAT9G 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
- 20m
- Cook
- 10m
- Sodium
- 796mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 898mg
- Calcium
- 53mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 796MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.