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Tommy's Cinco De Mayo Salsa
Ingredients
Directions
1
Chop Tomatoes, Onion and place in a large kettle. Clean and deseed Jalapeno and chili Peppers, Chop Pasilla Hot Peppers including seeds and dump in kettle. Add Tomato Sauce, finely chopped garlic and remainder of ingredients into kettle. Fold and stir all together and bring to a slow boil on medium heat until onions and peppers are tender (Stir frequently). Puree with a submission blender until an apple sauce consistency. Lower heat to a slow simmer, stir frequently for 1 ½ hours.2
Let cool, serve with your choice chips. Use as a topping for many different Mexican dishes.
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Featured Reviews for This Recipe
From: Sydney Mike
On May 6, 2008
There is no way I'd have made this for myself ~ Way, way too hot for my insides! However, as soon as I saw the recipe, I knew it'd be just the right thing as a gift for some friends of mine, whose heritage comes from 'South of the Border, Down Mexico Way!' And, I was right ~ THEY LOVED IT & insisted on a copy of the recipe! Sorry I didn't taste it, but according to my friends, you deserve all the stars I can give you!
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 Servings 139g Recipe makes 24 Servings) The following items or measurements are not included below: 6 medium hot peppers 1 tablespoon sea salt |
||
| Calories 57 | ||
| Calories from Fat 4 | (7%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.5g | 0% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.1g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 1094mg | 45% | |
| Potassium 396mg | 11% | |
| Total Carbohydrate 13.3g | 4% | |
| Dietary Fiber 2.1g | 8% | |
| Sugars 9.4g | ||
| Protein 1.6g | 3% | |
| Vitamin A 892mcg | 17% | |
| Vitamin B6 0.2mg | 9% | |
| Vitamin B12 0.0mcg | 0% | |
| Vitamin C 50mg | 84% | |
| Vitamin E 0mcg | 3% | |
| Calcium 24mg | 2% | |
| Iron 1mg | 5% | |
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