** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. PAN ROAST: begin by blistering the tomatoes and jalapeno chiles on a cast-iron skillet (comal) then pan-roasting with the onion and garlic to develop the sweeter flavors.
2. Roast until deeply browned and soft. Next "toast" the Mexican oregano and cumin seeds over medium heat.
3. (Notice: no cilantro!) Using a knife or food processor chop together the tomatoes, chiles with seeds, onion and garlic until you have a coarsely textured salsa.
4. Add the oregano and cumin, thin with water and add salt to taste.
5. Use immediately, or cover and refrigerate for up to 3 days.
6. Bring to room temperature before serving. About 2 1/2 cups.
7. Use traditionally as salsa or use to baste while grilling seafood and meat.
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Dietary Notes:
This recipe is low-sodium with 3.5mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 6.8 per serving
This recipe is a good source of Vitamin C with 13% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Tomato, Garlic, Onion allergies.
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