Recipe by Cooking Light March 2000


Recipe Summary test

7 1/2 cups (serving size: 1/3 cup)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°.

  • Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.

  • Prepare grill or broiler.

  • Place tomatoes and peppers on a grill rack or broiler pan coated with cooking spray; grill or broil for 15 minutes or until skins are blackened, turning occasionally. Peel tomatoes and peppers.

  • Place half of garlic pulp, half of tomatoes, and half of peppers in a blender, and process until coarsely chopped. Pour garlic mixture into a bowl. Repeat procedure with remaining garlic pulp, tomatoes, and peppers. Stir tomato juice and lime juice into garlic mixture.

  • Note: Serve remaining salsa with baked tortilla chips or over grilled fish.


La Norteña y Cafe Deluxe, El Paso, Texas

Nutrition Facts

22 calories; calories from fat 8%; fat 0.2g; poly fat 0.1g; protein 0.9g; carbohydrates 5.1g; fiber 0.8g; iron 0.5mg; sodium 125mg; calcium 12mg.