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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (164g) Recipe makes 10 servings |
||
| Calories 32 | ||
| Calories from Fat 2 | (8%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.3g | 0% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.1g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 7mg | 0% | |
| Potassium 366mg | 10% | |
| Total Carbohydrate 7.2g | 2% | |
| Dietary Fiber 2.0g | 7% | |
| Sugars 4.5g | ||
| Protein 1.4g | 2% | |
Ingredients
- 8-10 large tomatoes (home-grown the best, but store bought in a crunch o.k.)
- 1 large onion
- jalapeno pepper (to taste for desired hotness)
- chopped fresh cilantro (to taste)
- chopped garlic
- cumin
- green pepper
- salt, to taste if desired
Directions
1
Chop all vegetables.2
If you like hot leave a few seeds of jalepeno.3
Sprinkle with cumin and salt to taste.4
I have also used this same recipe and cooked all ingredients down.5
Canned in sterile jars and processed according to directions.6
This is good to add to the homemade chile in the winter!7
You will never go back to store canned tomatoes again!
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Featured Reviews for This Recipe
From: Bergy
On Sep 10, 2007
The garden is overflowing so I made some salsa to go with quesadillas. Very easy tasty recipe. I cooked it for about 10 minutes as I wanted it to last for a few days. Cut the recipe back to make just one bowl.I used 2 Jalapeno peppers Thanks Sandy one for posting the recipe
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