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Nutrition Facts
Serving Size 1 cups 976g Recipe makes 1 1/2 cups) The following items or measurements are not included below: 1/4 cup poblano peppers
Calories 430
Calories from Fat 19		(4%)
Amount Per Serving		%DV
	Total Fat 2.1g	3%
	Saturated Fat 0.5g	2%
	Monounsaturated Fat 0.4g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 6384mg		266%
Potassium 3094mg		88%
Total Carbohydrate 100.2g		33%
	Dietary Fiber 15.9g	63%
	Sugars 72.3g
Protein 13.0g		26%
how is this calculated?

Roasted Pepper Hot Salsa

Recipe #220032 | 15 min | 15 min prep

⁽⁰⁾ RATE IT NOW Print Recipe

By: Mims & Squims
Apr 1, 2007

Every Texan has their own salsa recipe. This one is my favorite. Note: Serrano peppers are super spicy little guys, so if you're not used to extra hot salsa, you might want to leave the serrano out.

1 1/2 cups (change servings and units)

Ingredients

4 cups tomatoes, peeled, chopped and drained (canned ones work great)
1 cup yellow onion, chopped
1/4 cup jalapeno pepper, chopped & seeded
1/4 cup serrano pepper, chopped & seeded
1/4 cup poblano pepper, chopped & seeded
3 garlic cloves, minced
1 tablespoon salt
1/4 cup sugar
1/4 cup white vinegar
1 (8 ounce) can tomato sauce
1/2 (12 ounce) can tomato paste

Directions

1
Spray a skillet with cooking spray and heat it to moderately hot.
2
Brown peppers, stirring darkened, then remove from heat.
3
Place all ingredients except tomato paste in blender or food processor and pulse until well mixed and chunky or smooth as you like. Add tomato paste to thicken to desired consistency.
4
Remove from processor and pour into hot skillet. Turn up heat, stir & cook 5-8 minutes.