Dry Roasted Salsa Mexicana
How to make traditional Salsa Mexicana. Our healthy vegan dry roasted Mexican salsa recipe is a yummy dip to serve as a snack with nachos.
Servings: 4
Calories: 42kcal
Equipment
- French knife
- Large Skillet
- Food processor
- tongs
- measuring cups
- measuring spoons
Ingredients
- 1 Spanish Cooking Onion
- 2 Serrano Chiles
- 2 Garlic Cloves
- 5 Roma Tomatoes
- 1/2 cup Cilantro Leaves
- 1 tsp Kosher Salt
Instructions
- Over medium heat in a nonstick skillet add the onion, garlic, chili, and tomatoes and cook until charred on both sides.
- Remove the chili stems then transfer all of the charred vegetables to a food processor with cilantro and salt. Blitz until pureed.
- Roasted Salsa Mexicana can be served warm or at room temperature.
Nutrition
Calories: 42kcal | Carbohydrates: 9.3g | Protein: 1.8g | Fat: 0.4g | Sodium: 591mg | Potassium: 430mg | Fiber: 2.6g | Sugar: 5.4g | Calcium: 26mg | Iron: 1mg
