Prep Time 10 min
Cook Time 20 Min
Servings 4 1/2
Difficulty Easy

Ingredients

  • Crisco® Original No-Stick Cooking Spray
  • 4 medium ripe tomatoes, quartered
  • 2 small yellow onions, peeled and quartered
  • 2 to 3 medium serrano chile peppers, stems removed
  • 1/4 cup Crisco® Pure Vegetable Oil
  • 6 cloves garlic, peeled
  • 1/4 cup loosely packed fresh cilantro leaves
  • 1 tbsp. fresh lime juice
  • 1 tsp. salt
  • 1 tsp. ground cumin

Directions

  • Step 1

    HEAT broiler to HIGH heat. Coat 15 x 10 x 1-inch baking pan with no-stick cooking spray. Place tomatoes and onions in prepared pan. Broil 5 inches from heat 10 minutes.

  • Step 2

    ADD peppers and garlic to pan. Drizzle vegetables with oil. Broil an additional 5 minutes or until onions begin to char. Turn vegetables over. Broil 5 to 10 minutes or until garlic just begins to brown and vegetables are charred.

  • Step 3

    PLACE charred vegetables and pan drippings in food processor. Add cilantro, lime juice, salt and cumin. Cover and pulse just until cilantro is chopped. Adjust seasonings to taste. Serve warm, at room temperature, or chilled with grilled meats, grilled seafood or snack chips.

Serving size
(1/9 of recipe)

  • Calories 70
  • Calories from Fat60g
  • Total Fat 6g
  • Saturated Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg
  • Sodium 260mg
  • Potassium 0mg
  • Total Carbohydrates 5g
  • Dietary Fiber 1g
  • Sugars 2g
  • Protein 1g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet