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Ingredientes
- 30 to 40 Italian tomatoes
- 10 onions, minced
- 4 cloves garlic, crushed
- 1/4 to 1/2 c. sugar
- 1 1/2 teaspoon salt
- 1 to 3 c. vinegar
- Jalapeno peppers (1 to 3 mild; 5 - 10 med.; 10 to 15 warm; 15 to 30 blow your head off)
Direcciones
- Boil tomatoes sufficient to crack skins peel and mash. Put in large canning pot, add in onions, garlic, sugar and salt. Cut tops of peppers off put 1/3 of peppers in blender, blend with 1 c. vinegar (more or possibly less as desired). Repeat till peppers are all blended into small pcs. Add in to tomato mix simmer 3 to 4 hrs stirring often, be careful not to burn.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1048g | |
| Recipe makes 6 servings | |
| Calories 276 | |
| Calories from Fat 15 | 5% |
| Total Fat 1.76g | 2% |
| Saturated Fat 0.31g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 632mg | 26% |
| Potassium 2173mg | 62% |
| Total Carbs 60.15g | 16% |
| Dietary Fiber 12.3g | 41% |
| Sugars 40.56g | 27% |
| Protein 8.87g | 14% |
