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Ingredientes
- 4 jalapeno peppers
- 1 lg. can whole tomatoes, liquid removed
- 3 tbsp. white vinegar
- 1 tbsp. sugar
- 1-2 tbsp. tomato paste (I often use a whole 6 ounce. can)
- 1 lg. onion
- 1 med. can stewed tomatoes, liquid removed
- 1 grated carrot
Direcciones
- Slice peppers and puree with vinegar in blender. Add in onions to blender and puree. Pour mix into saucepan. Simmer 1/2 hour with stewed tomatoes and carrots. Add in tomato paste, if needed to thicken. Chill. If you want it chunky, do not puree all of the onion, just add in it to the pot to cook for 30 min.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 991g | |
| Calories 327 | |
| Calories from Fat 16 | 5% |
| Total Fat 1.86g | 2% |
| Saturated Fat 0.31g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1568mg | 65% |
| Potassium 2111mg | 60% |
| Total Carbs 75.71g | 20% |
| Dietary Fiber 12.9g | 43% |
| Sugars 47.19g | 31% |
| Protein 9.58g | 15% |
