No-Fat Chipotle Tomato Salsa

By apanda

  • 6 tomatoes — ripe

  • 2 chipotle peppers — dried

  • 2 chili peppers — guajillo

  • 2 cloves garlic — chopped

  • 1/2 cup water

  • 1/4 tsp salt — or to taste

  • Yield:

  • "1 1/2 cups"

  • NOTES : If there's no time to broil tomatoes, use good-quality diced canned ones

  1. Place tomatoes in a shallow metal baking pan or pie pan and broil, turning from time

  2. to time, until evenly charred on all sides. Let cool in their juices. Lightly toast

  3. chilies in an ungreased pan until they lighten in color and puff up slightly. Cool,

  4. then remove stems, seeds and veins.

  5. Grind chiles in a clean coffee grinder or spice mill to a coarse powder. (Chipotle

  6. powder and guajillo powder may be substituted.) Cut tomatoes into pieces and puree

  7. with garlic, chili powder and water. Season to taste with salt. Place in a covered

  8. container and store in refrigerator for up to 1 week.

Nutritional Facts

Calories per 1.2 ounce serving
Total Fat
0.1 g
Saturated Fat
0 g
0.3 g
1.4 g
0 g
60 mg
0.3 g

snacks low fat snack vegetables low calorie health weight loss low carb anti inflammatory gluten free dairy free

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