Salsa de Molcajete (Roasted Tomato and Green Chile Salsa)

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
13%
Salsa de Molcajete (Roasted Tomato and Green Chile Salsa)
45 min.
6
20kcal

Suggestions



If you're searching for a vibrant and flavorful addition to your next gathering, look no further than this irresistible Salsa de Molcajete. Bursting with the smoky essence of roasted tomatoes and jalapeños, this salsa is the perfect embodiment of fresh, bold Mexican flavors that will tantalize your taste buds and elevate any meal.



This recipe is not only a culinary delight but also caters to a variety of diets – it’s vegetarian, vegan, gluten-free, and dairy-free, making it suitable for almost everyone at your table. Imagine serving this fresh, chunky salsa with crisp tortilla chips as an appetizer, or drizzling it over tacos, grilled vegetables, or even your morning eggs for a zesty wake-up call. With just under 20 calories per serving, you can enjoy it guilt-free!



The secret to this salsa's captivating flavor lies in the simple process of roasting your ingredients. The high heat caramelizes the tomatoes and jalapeños, bringing out their natural sweetness while infusing them with a delightful char. Combined with fresh cilantro, fragrant garlic, and a splash of lime juice, this salsa is a perfect reflection of summer’s bounty that can be prepared in just under 45 minutes.



So gather your fresh ingredients and get ready to impress your family and friends with this homemade delight that will surely become a favorite at any occasion!

Ingredients

  • 0.3 cup cilantro leaves fresh chopped
  •  garlic cloves unpeeled
  •  jalapeño peppers 
  • teaspoon juice of lime fresh
  • 0.3 cup onion finely chopped
  • pound plum tomatoes 
  • 0.3 teaspoon salt 

Equipment

  • bowl
  • baking sheet
  • aluminum foil
  • broiler
  • mortar and pestle

Directions

  1. Preheat broiler.
  2. Place the tomatoes, garlic, and jalapeos on a foil-lined baking sheet. Broil 16 minutes, turning after after 8 minutes. Cool and peel tomatoes and garlic.
  3. Combine the garlic and peppers in a molcajete, mortar, or bowl; pound with a pestle or the back of a spoon to form a paste.
  4. Add tomatoes, and coarsely crush using the pestle or spoon.
  5. Combine the tomato mixture, cilantro, and remaining ingredients in a small bowl.

Nutrition Facts

Calories20kcal
Protein15.53%
Fat7.3%
Carbs77.17%

Properties

Glycemic Index
26.5
Glycemic Load
1.11
Inflammation Score
-6
Nutrition Score
4.1339130660762%

Flavonoids

Eriodictyol
0.02mg
Hesperetin
0.07mg
Naringenin
0.52mg
Luteolin
0.06mg
Isorhamnetin
0.33mg
Kaempferol
0.12mg
Myricetin
0.12mg
Quercetin
2.53mg

Nutrients percent of daily need

Calories:20.28kcal
1.01%
Fat:0.19g
0.29%
Saturated Fat:0.03g
0.19%
Carbohydrates:4.47g
1.49%
Net Carbohydrates:3.26g
1.18%
Sugar:2.5g
2.78%
Cholesterol:0mg
0%
Sodium:101.76mg
4.42%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.9g
1.8%
Vitamin C:17.34mg
21.02%
Vitamin A:740.71IU
14.81%
Vitamin K:9.65µg
9.19%
Manganese:0.13mg
6.43%
Potassium:212.12mg
6.06%
Vitamin B6:0.11mg
5.41%
Fiber:1.21g
4.84%
Vitamin E:0.6mg
4.01%
Folate:14.55µg
3.64%
Copper:0.06mg
2.81%
Vitamin B3:0.54mg
2.69%
Magnesium:10.36mg
2.59%
Vitamin B1:0.04mg
2.45%
Phosphorus:24.13mg
2.41%
Iron:0.27mg
1.51%
Vitamin B2:0.02mg
1.33%
Calcium:13.14mg
1.31%
Zinc:0.17mg
1.13%
Vitamin B5:0.11mg
1.05%
Source:My Recipes